Kale and Brussels Sprouts Salad

Full disclaimer:

Neither of these vegetables are my favorites.  Kale is evil.  Brussels sprouts are like tiny cabbages with a very strong flavor and the potential for producing troublesome gas bubbles.  Favorite DIL made this salad this weekend.  I watched her prepare the dish while expecting the worst.  I figured I’d limit my salad to a small portion.  But life is full of surprises.

I loved this salad and had two helpings.

This recipe is from Bon Appetit and may or may not be the basis for the salad I ate.  It’s pretty close and I’m pretty sure the recipe will change once I start playing around with it.  The recipe (for now) is reproduced in its original form.  Source link follows after the recipe.

  • 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
  • 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.

  • 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.

  • 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.

    Source:  bon appetit online at https://www.bonappetit.com/recipe/kale-and-brussels-sprout-salad.

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