Chopped Kalettes Salad With Toasted Almonds, Parmesan and Mustard Vinaigrette

Serves 4

There’s a version of a salad I make every winter that starts with an insane amount of thinly sliced Brussels sprouts and kale, mixed with toasted almonds and freshly grated Parmesan cheese. The cutting — pulling out the kale ribs and cutting the leaves into a chiffonade, trimming the Brussels sprouts and shaving them with the knife — is by far the most time consuming part, so it’s not something I’ll throw together for a weeknight meal.

When I came across the kalettes, however — a hybrid of the two — I knew I needed to try this quicker version. All that’s required for prep is a thin slice taken off the bottom, and then they can quickly be chopped into thin pieces. Tossed in a garlicheavy mustard vinaigrette, it becomes an easy weeknight salad that can be turned into lunch the next day. I love it with chicken or sliced steak

on top, and it’s great with something sweet added in, like grapes, currants or apples. To make the dressing, grate 1

garlic clove on a microplane into a mason jar (or another jar with a tight-fitting lid). Add 3 tablespoons

red wine vinegar or lemon juice, 2 teaspoons Dijon mustard, ½ cup

olive oil and kosher salt and pepper, to taste. Close jar and shake vigorously. This can be made up to two days in advance. Trim the ends off 1 pound ka

lettes, and slice thinly into small pieces. Toss with ¾ cup roasted,

salted almonds. Pour dressing onto the salad (you may not want to use it all, depending on how heavily you like it dressed) and toss to coat. Grate ½ to ¾ cup Parmigiano Reggiano cheese over the greens and stir gently to combine. Serve immediately, though this salad will hold well in the fridge for several hours dressed.