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Kale and Brussels Sprout Salad
This easy fall or winter salad is packed with shredded raw kale and brussels sprouts and makes an excellent holiday side dish or hearty lunch.
👥 8 Servings⏱️ Prep & Cook: 10 min👤 Susan Spungen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●knife
- ●skillet
- ●whisk
📝 Preparation Steps
1
Combine ¼ cup fresh lemon juice, 2 Tbsp. Dijon mustard, 1 Tbsp. minced shallot, 1 small garlic clove, finely grated, ¼ tsp. kosher salt, and a pinch of freshly ground black pepper in a small bowl; stir to blend and set aside to let flavors meld.
. Dijon mustard2 Tbsp. minced shallot1 TbspFreshly ground black pepper
2
Toss 2 large bunches Tuscan kale (about 1½ lb.), center stem discarded, leaves thinly sliced and 12 oz. brussels sprouts, trimmed, finely grated or shredded with a knife in a large bowl.
large bunches Tuscan kale (about 1½ lb.), center stem discarded, leaves thinly sliced2. brussels sprouts, trimmed, finely grated or shredded with a knife12 oz
3
From ½ cup extra-virgin olive oil, measure out 1 Tbsp. oil and add to a small skillet. Place skillet over medium-high heat and add ⅓ cup almonds with skins, coarsely chopped. Stir frequently until almonds are golden brown in spots, about ⏱️ 2 minutes. Transfer nuts to a paper towel-lined plate and sprinkle lightly with kosher salt.
4
Slowly whisk remaining olive oil into lemon juice mixture. Season dressing to taste with kosher salt and freshly ground black pepper. Add dressing and 1 cup finely grated Pecorino Romano to kale and shredded brussels sprouts; toss to coat. Season lightly with more 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. Editor’s note: This recipe was first printed in the November 2011 issue of ‘Bon Appétit.’ Head this way for more of our best Thanksgiving salad recipes →
Freshly ground black pepperfinely grated Pecorino Romano1 cup
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