1 lb. brussel sprouts, finely shredded with a sharp knife
3-4 slices bacon, cooked and chopped
¼ c. parmesan cheese
For dressing:
2 T. lemon juice
1 T. Dijon mustard
1 t. onion, finely minced
1 garlic clove, minced
⅛ t. kosher salt
pinch of black pepper
¼ c. olive oil
Instructions
Combine all dressing ingredients in a small bowl and mix. Add in olive oil, whisking until combined.
Mix sliced kale, shave brussel sprouts in a large bowl. Throw in bacon and cheese. Pour dressing over top and toss salad until all ingredients are distributed throughout.
Recipe by The Gingham Apron at https://www.theginghamapron.com/the-benefit-of-green/