Redemption Salad

Our first weekend at home after a string of weekends traveling has me in the organizing, cleaning, and cooking mode. I have been slack about cooking lately but certainly redeemed myself after making this salad. Yes, redemption after making a salad.... it's THAT good! 

Kale, Brussels Sprouts, and Bacon Salad 

adapted from Sugar and Grace

For dressing:

2 Tbs fresh lemon juice

1 Tbs dijon mustard

1 tsp shallot, finely minced

1 small clove garlic, finely minced

1/8 tsp kosher salt

Pinch black pepper

1/4 c extra virgin olive oil

For salad:

2-3 c thinly sliced kale (approx 1/2 a bunch)

1 lb brussels sprouts, finely shredded using a mandolin or sharp knife

3-4 slices bacon, baked and chopped

1/4 c roasted almonds, chopped

1/2 c Pecorino cheese, finely grated

DIRECTIONS:

Cook the bacon in a frying pan until it's nice and crispy. While it's frying, chop brussels sprouts. Once the bacon is done, pour out grease and add chopped brussels sprouts, stirring continuously until they are slightly browned (5 - 8 minutes.) Combine all dressing ingredients in a small bowl and mix. Add in olive oil, whisking  until combined.Mix sliced kale and shaved roasted brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout.

Hope y'all had a fantastic weekend! I have a FULL week ahead including a visit from one of my most favorite people on the planet who is coming tomorrow to help me set up Gathered. This week is also the kick off of two of my favorite things.... my birthday and High Point market! 

xx