Kale & Brussels Sprout Salad

Made with our Calivirgin Premium Extra Virgin Olive Oil

Servings: 8-10   |   Prep Time: 15 min   |   Total Time: 20 min

  • 1 bunch kale
  • 1 pound bag of fresh brussels sprouts
  • ½ cup almonds, sliced
  • ½ cup Pecorino Romano cheese, finely grated
  1. Remove the rib from the kale, and thoroughly wash. Slice in bite-size pieces and place in a large bowl. Wash the Brussels sprouts and slice. Add Brussels sprouts, almonds and pecorino roamno cheese.
  2. For the dressing; In a small bowl or a jar, add Calivinegar Prosecco White Wine Vinegar, garlic, shallots, dijon mustard, and black pepper. Whisk in Calivirgin Premium Extra Virgin Olive Oil.
  3. Dress the salad before serving and enjoy!

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