Kale and Brussel Sprout Salad

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Originally featured in Bon Appetit, this salad is a bright alternative to heavy sides, featuring Tuscan kale.

  • SERVINGS: 8-10

INGREDIENTS

  • 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 lb. 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

PREPARATION

  1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. 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.

  2. Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. 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.

  3. 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.

  4. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Kris Mae WeissKale and Brussel Sprout Salad, salads, saladComment