Saturday, December 29, 2012

.kale and brussels sprout salad.

To be honest, this salad sounded rather 'interesting' the first time my husband suggested we make it. And I admit it, I was skeptical.
But after trying it, it has quickly become my newest favorite salad. So incredibly delicious. I highly urge you to think of this recipe the next time you want a new side dish with dinner. Especially when feeding a large group......I'm thinking easter, christmas, thanksgiving perhaps?
Healthy, Easy and a total crowd pleaser!!
Kale & Brussels Sprout Salad
[original recipe found here]
1/4 cup fresh Lemon Juice
2 tbsp Dijon Mustard
1 tbsp minced Shallot
1 small Garlic Clove, finely grated
1/4 tsp Salt, plus more for seasoning
freshly Ground Pepper
2 large bunches of Kale [about 1 1/2 pounds total], center stem discarded, leaves thinly sliced [yes, raw]
12 ounces Brussels Spouts, trimmed, finely grated or shredded with a knife [and yes, believe it or not, RAW!]
1/2 cup Purple Cabbage, finely chopped or grated [OPTIONAL]
1/2 cup Extra Virgin Olive Oil, divided
1/3 cup Almonds with skins, coarsely chopped
1 cup finely grated Pecorino or Parmesan cheese
1] Combine lemon juice, dijon mustard, shallot, garlic, 1/4 tsp salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. This can be made way ahead of time and actually tastes better the longer it sits.
2] Mix thinly sliced kale and shredded brussels sprouts in a large bowl. I also thought that it would be nice if you wanted to add some purple cabbage for color, but this is totally optional.
3] Measure 1/2 cup oil into a cup. Spoon 1 tbsp oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
4] Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. 
5] Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
DO AHEAD: Dressing, Kale mixture, and Toasted Almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.


  1. This sounds right up my alley-- I love Brussels sprouts and kale!
    Thanks for sharing :)

  2. Are both the Brussel sprouts and Kale raw? I've never eaten a hard, raw Brussel sprout?

    1. Yes, believe it or not, they are both raw! And I too had never had a raw brussels sprout, but trust me, when you chop them up into slices, they are delicious!


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