Shredded kale and brussels sprout salad

The killer lemon-Pecorino-garlic dressing in this recipe would even make shredded weeds mighty tasty. You could use any greens, but I like how this sturdy combination holds up well enough for next-day snacking. Adapted from Bon Appetit.

Ingredients

  • 1/4 cup fresh lemon juice (about 1 1/2 lemons)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove, finely minced
  • 1/4 teaspoon kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 2 large bunches of Tuscan kale (about 1 1/2 pounds total)
  • 12 ounces brussels sprouts
  • 1/2 cup extra-virgin olive oil, divided
  • 1/3 cup almonds with skins, coarsely chopped
  • 1 cup finely grated Pecorino cheese
  • 1/2 cup dried cranberies

Preparation

  1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.
  2. Slice out the thick center stem of kale stalks and slice leaves thinly. Place shredded kale in large bowl.
  3. Trim ends of brussels sprouts and discard any outer leaves that look tired or wilted. Cut sprouts in half. Lay each half down on cutting board and slice thinly crosswise. Add shredded sprouts to bowl with kale.
  4. Measure 1/2 cup oil into a cup. Spoon 1 tablespoon 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.
  5. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
  6. Add dressing and cheese to kale mixture; toss to coat. Season with salt and pepper to taste. Garnish with almonds and dried cranberries.

Makes 8 to 10 servings.

Notes

  • Making 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.
  • If you don’t have shallots, you could substitute onion or go without.
  • Parmesan may be used instead of Pecorino, and sliced or slivered almonds instead of chopped.
  • This salad keeps well for next-day leftovers, but regular salad greens will not. If you substitute less-sturdy greens for the kale and/or Brussels sprouts, just dress the amount of greens you need and refrigerate remaining dressing.

Here’s a link back to the post and pictures.

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