So, yes, this is another kale salad recipe, (sorry for all of the kale recipes lately folks) but it has Brussels sprouts in it, so you’re getting 2 amazing veggies in one salad! Bonus! My foodie friend Carolyn passed this recipe onto me and told me I had to try it. I totally trust Carolyn, and when she tells me that I need to try something, I do, no questions asked. I was nervous to have the kids try this because Eli despises Brussels sprouts, like totally gags on them. So the first time I made this up, I didn’t tell him that there were Brussels sprouts in it (I know, I’m a mean and sneaky mama). He ate the salad and really liked it. I then told him after he finished that he just ate some Brussels sprouts, and you know what, he said he liked them raw mixed in with the kale! Sometimes you just have to be a bit sneaky moms!
I love the combination of the kale with the crunchiness of the Brussels sprouts and the toasted almonds. The almonds are toasted in olive oil and then topped with some sea salt, and they totally make the salad. The dressing is a bit creamy from the addition of the Dijon, and reminds me of my miso kale salad. This is a great salad to serve up alongside any Thanksgiving feast. I’m actually planning on bringing it to Thanksgiving dinner. Verdict, John and I loved this salad, Eli really liked it and Zoe tolerated it, but she really prefers some of my other kale salads. I think the raw Brussels were bugging her a bit. This salad, like any kale salad, tastes great day two, so leftovers are a good thing!
kale salad with brussels sprouts and toasted almonds:
recipe from Epicurious
Note: I’m giving you the full recipe for the dressing. This dressing makes enough for 2 bunches of kale and 12 ounces of Brussels sprouts, but when I cut the dressing in half, my kids didn’t like it as much. They like the salad when I use 3/4 of the full dressing amount. Feel free to cut the dressing portion in half though or just add more kale.
- 1 to 1 1/2 bunches of lacinato kale, de-stemmed and thinly sliced – I usually use 1 1/2 bunches of kale, as the kale really reduces down after you massage it. To see how to de-stem and thinly slice kale click here
- 9-12 Brussels sprouts, washed, woody ends cut off, and sliced into thin slices
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 garlic clove, minced
- 1/4 teaspoon fine sea salt
- freshly ground black pepper
- 1/2 cup extra-virgin olive oil, divided
- 1/3 cup raw almonds with skins, coarsely chopped
- 1/2 to 3/4 cup finely grated Pecorino cheese – the amount of cheese you add is to taste
Let’s prep all of the ingredients.
Measure out 1/2 cup of olive oil into a measuring cup. Take out 1 tablespoon of oil from the 1/2 cup and put it into a skillet (you will use the remainder of the olive oil for the dressing). Heat the oil over medium-high heat. Add the chopped almonds to the skillet and stir frequently until golden brown in spots, about 2-3 minutes. Transfer the nuts to a paper towel lined plate to get the grease off. Sprinkle the almonds with some fine sea salt. Set them aside to cool.
Now it’s time to prep the rest of the ingredients. Wash, de-stem and thinly slice your kale. If you’re not sure how to de-stem and slice kale then you can check out my post on how to de-stem and thinly slice kale, or you can watch the beginning part of my lacinato kale salad video for instructions as well. This video has really helped my readers easily understand how to de-stem kale quickly over the sink.
Juice up your lemons into a glass measuring cup and mince up your shallot and garlic.
Add to the lemon juice the Dijon mustard, minced shallot, minced garlic, 1/4 teaspoon sea salt, a pinch of pepper and whisk to combine. Set the dressing aside while you prep the Brussels sprouts, so that the flavors can meld. Don’t add the olive oil yet, you will add that in a bit!
Slice the Brussels into thin slices with a knife, or you can use the slicing disc of a food processor or a mandoline. I did not have the later two, so I just used a knife. Cut the sprout in half, vertically, cutting right through the core. Place the half face down on the cutting board and cut it crosswise in thin strips. Feel free to slice them into smaller pieces if you want. Excuse the overexposed photos below, these are older photos that I’m using again! In a large salad bowl, mix together the thinly sliced kale and the Brussels sprouts.
Add 1/2 of the dressing to the greens. Massage the dressing into the kale. When I say, massage your kale, I literally mean, get your hands in there and massage it, like your giving a massage. When you massage kale, not only does it absorb the dressing, but it also breaks down the kale almost like when it’s cooked, and takes away any bitter flavor. Massage the kale until it’s about half of its original size.