Kale & Brussels Sprout Salad

Kale & Brussels Sprout Salad

This hearty salad is packed with good-for-you greens, lightly toasted nuts, and a lemony vinaigrette…delicious! Don’t be frightened off by the brussels sprouts here — they’re raw so you don’t get the stinky, cabbage smell. In fact, just pretend the brussels are little cabbages (which they are) and that you’re making a slaw. Although Tuscan kale (also known as Dinosaur kale, Lacinto kale or Italian kale) is considered a sweeter variety, it still has a slightly bitter flavor than curly kale.

Ingredients

  • This hearty salad is packed with good-for-you greens, lightly toasted nuts, and a lemony vinaigrette…delicious! Don’t be frightened off by the brussels sprouts here — they’re raw so you don’t get the stinky, cabbage smell. In fact, just pretend the brussels are little cabbages (which they are) and that you’re making a slaw. Although Tuscan kale (also known as Dinosaur kale, Lacinto kale or Italian kale) is considered a sweeter variety, it still has a slightly bitter flavor than curly kale.
  • I used the food processor to shred the trimmed brussels sprouts which made that portion of prep super quick; I sliced the kale by hand (remember to cut out the tough center stems). Once the kale & sprouts are shredded, you will have an enormous amount of greens in the bowl. After tossing with the dressing, the greens will wilt a bit and reduce a bit in volume.
  • If the dressing is a little too tangy for your tastes then add a pinch of sugar. Enjoy!
  • Kale & Brussels Sprout Salad
  • -recipe from Bon Appétit Magazine
  • A bright alternative to heavy sides, this salad features Tuscan kale. Makes 8 to 10 servings
  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove, finely grated
  • 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), center stem discarded, leaves thinly sliced
  • 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
  • 1/2 cup extra-virgin olive oil, divided
  • 1/3 cup almonds with skins, coarsely chopped
  • 1 cup finely grated Pecorino
Read the whole recipe on Inspired 2 Cook