Tossing kale in a lemon vinaigrette along with homemade croutons, pecans, Brussels sprouts, tart apple and salty Parmesan creates a salad that can works equally well as side or main dish.
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1/3 cup Land O Lakes® Butter with Olive Oil & Sea Salt
2 cups freshly torn sourdough bread pieces
1/2 cup pecans, roughly chopped
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon finely chopped fresh garlic
1 (10-ounces) bunch kale, washed, drained, stems removed
2 cups shredded Brussels sprouts
1 medium (1 cup) tart apple, cut into chunks
1/3 cup grated Parmesan cheese
1 teaspoon Kosher salt
1/4 teaspoon pepper
Melt Butter with Olive Oil & Sea Salt in large skillet over medium-low heat. Add bread and pecans. Cook until nuts are fragrant and bread is toasted and golden brown. Remove from heat; set aside.
Combine lemon juice, olive oil and garlic in small bowl. Whisk to combine.
Cut kale into thick ribbons; place into extra-large serving bowl. Add dressing, apple, Parmesan cheese, salt and pepper. Toss until well coated. Right before serving, add toasted bread and nuts.
Salad can be prepared the day before. Just wait to add the toasted bread and nuts until right before serving.
If you can't find shredded Brussels sprouts, buy and trim whole ones, and slice 1/16th inch thick.
If serving for a main meal, plan on 8 servings instead of 12.
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