Kale Salad With Brussels Sprout Leaves And Lemon Vinaigrette

• For the salad and lemon vinaigrette:
• 1 head curly kale, torn and de-stemmed
• 8 anchovy filets, julienned
• 6 large Brussels sprouts, outer leaves separated
• 3 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon whole-grain mustard
• 1 shallot, finely diced
• 1 tablespoon honey
• 3 tablespoons extra-virgin olive oil
• 2 filets of white anchovies, finely chopped
• Salt and black pepper to taste
• For the beet vinaigrette:
• 1 small shallot, diced
• 1 clove garlic
• 2 tablespoons honey
• 2 tablespoons red wine vinegar
• Salt to taste
• 1 medium red beet, cooked, peeled, and diced
• 3 tablespoons olive oil

1. Toss the kale, anchovy filets, and brussels sprout leaves in a large bowl.
2. To make the lemon vinaigrette, whisk together lemon juice, red wine vinegar, mustard, shallot, honey, olive oil, white anchovies, salt, and pepper until well combined.
3. To make the beet vinaigrette, place all ingredients in blender except for the oil. Puree until smooth and slowly drizzle oil into the blender.
4. Place the beet vinaigrette on the bottom of the plate. Toss greens with lemon vinaigrette and place a mound of salad on top of the beet vinaigrette. Garnish with kale chips if desired.

salad, curly kale, brussels, lemon juice, red wine vinegar, wholegrain mustard, shallot, honey, extravirgin olive oil, filets of white anchovies, salt, vinaigrette, shallot, clove garlic, honey, red wine vinegar, salt, red beet, olive oil

Taken from food52.com/recipes/29854-kale-salad-with-brussels-sprout-leaves-and-lemon-vinaigrette (may not work)