kale and brussels sprouts salad.

Monday, March 17, 2014

kale and brussels sprouts salad

i realize this classifies as a winter salad, and whilst the days are getting longer and the thermometer is (sort of) inching upward, the farmers' market is still in full-on winter mode. i've been enjoying this dish several days in a row as it only gets better the longer it hangs in the fridge. the original recipe calls for a sprinkling of parmesan or pecorino, though we left it out since our dinner repertoire has been a bit cheese heavy in the first place (pizza, pasta, pizza again). i topped it with ruby red grapefruit segments instead.

a side of kale and brussels sprouts cancels out a greasy delivery pizza, no?

kale and brussels sprouts salad

kale and brussels sprouts salad
3-4 cups finely shredded lacinato kale
3-4 cups finely shredded brussels sprouts
generous handful of sliced almonds (even better slightly toasted)

lemon vinaigrette
1/4 cup freshly squeezed lemon juice
zest of 1 lemon
2 tbsp dijon mustard
2 tsp honey
1/4 cup good extra virgin olive oil
salt and pepper to taste

1. for the dressing, whisk together lemon juice, zest, mustard, and honey in a small bowl. slowly whisk in olive oil until well combined. season with salt and pepper to taste. you can also dump the ingredients in a jar with a lid and give it a good shake.

2. to shred the brussels sprouts, cut off the stem, cut them in half, and finely chop. to shred the kale, cut down the center of the leaf to remove the rough stem. stack the leaves on top of each other, roll it up like a cigar, and finely slice. a chiffonade, to be exact.

3. in a large bowl toss together the kale, brussels sprouts, toasted almonds and as much dressing as you prefer, though may i recommend the less is more approach for this recipe.

kale and brussels sprouts salad


recipe slightly adapted from just a taste.


Jess said...

This sounds lovely! Perfect for those still-cold early spring days. Thanks for sharing!

Rebeka said...

Ooh this looks good. I've never had raw Brussels sprouts before but I'm definitely giving this a try sometime soon. Thanks for sharing.

Rebeka said...

Also, do you let it sit in the fridge with the dressing on it? Or do you wait until you're ready to eat it and dress the portions individually?

rebecca said...

i lightly dress it and leave in the fridge. the kale and brussels sprouts are hearty enough to not get too soggy. but either way would work just fine.

Andi of My Beautiful Adventures said...


Jesse said...

this definitely cancels out pizza calories. throw a cookie in for good measure too.


Mariz Denver said...

I have made this numerous times, especially for pot luck parties. It is always a hit, even with those like me who think they don't like Brussels sprouts. I use roasted, unsalted almonds and leave out the almond preparation steps. Take a recipe with you to the party because you will be asked for the recipe. My #1 favorite way to eat kale.

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Mariz Denver said...

Having never prepared Kale before, I was a bit hesitant to try this. I'm glad I did! This salad is delicious! The toasted almond topping is a nice accompaniment to the citrus-y dressing, and the salad gets better as it sits. (I made it three days ago and the greens are still crunchy.) I would recommend making it at least a few hours ahead in order for the flavors to blend. Very tasty!

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