One common way to enjoy Brussels sprouts is roasted, tossed in parmesan and bacon bits. How about raw and shaved?

Roughly chopped leaves with a simple vinaigrette mixed with kale leaves, shaved parmesan, and almonds for a mild nuttiness and crunch goes a long way. You can customize and add cranberries or anything else you like, but either way, it's a sturdy salad and compliments this cheesy Eggplant Lasagna with Mushroom Ragu.

This a great salad for the table to accompany an entrée, or just when you want something filling and healthy. Did I mention it looks and sounds quite fancy?

Ingredients

1/2 large bunch kale chopped

1 1/2 cups shaved Brussels sprouts

1/3 cup parmesan cheese, shaved

1 teaspoon truffle oil

1/4 cup parmesan cheese, grated

Silvered almonds

Simple vinaigrette:

1/2 cup olive oil

1/2 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon Italian seasoning

3 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon Worcester or soy

1 tablespoon honey

Instructions

In a small bowl, whisk your vinaigrette ingredients until combined, set aside.

In a large bowl, mix your Brussel sprouts and kale leaves, toss in the truffle oil to coat. Transfer to serving bowl and top with the almonds and shaved parmesan.

Drizzle your vinaigrette when ready to serve, sprinkle grated parmesan on top. Enjoy!