My sister, who is a fabulous cook, had my family over for dinner last weekend and when she told me her menu I wasn’t sure what to make of her salad decision – Kale and Brussels Sprout Salad.
Normally, I only eat Brussels sprouts once a year – on Thanksgiving when they are swimming in butter and cream! However, one bite of the Kale and Brussels Sprout Salad and I was hooked – three plates later I’m pretty sure I had met my fiber, iron and vitamin K needs for the week! So, in the spirit of adding more green to your Thanksgiving table give this a try – you won’t be disappointed – I promise!
Kale and Brussels Sprout Salad
From Bon Appetite Nov. 2011
- 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 (my sister used slivered almonds)
- 1 cup finely grated Pecorino
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. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
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.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. 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.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.