We first tasted this recipe at a friend’s house. Corey and I easily could have finished the salad by ourselves, but we tried to leave a bit for our generous hosts (thank you Tahmima and Roland). Then again, my body can’t seem to get enough massaged kale. I guess there are worse things to be addicted to, right? And, we were all surprised that we actually enjoyed the raw brussels sprouts in this salad. Who knew?
(image by Christopher Testani)
I have pretty much lifted this recipe straight from Epicurious.com but there are a few small changes that I think make the salad even better.
Kale and Brussels Sprout Salad
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely grated
- 1/4 teaspoon sea salt plus more for seasoning
- Freshly ground black pepper
- 2 large bunches of kale (about 1 1/2 pounds total), center stem discarded, leaves broken into edible pieces
- 12 ounces brussels sprouts, trimmed, finely shredded with a knife
- 1/2 cup extra-virgin olive oil plus more for roasting almonds (you can also do half/half with flax oil for more nutrients)
- 1/3 cup almonds with skins, coarsely chopped (or whatever nut you have on hand–you can either roast these yourself or buy pre roasted nuts or just use the raw ones)
- Epicurious adds pecorino cheese to the salad, but the dijon dressing adds enough taste that you don’t really need it. Up to you.
1. 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.
2. Massage de-stemmed kale with sea salt and a tsp. of olive oil. If you aren’t sure what I mean by “massaged kale” check out this link. (They say to add lemon juice but you don’t have to. We usually massage around 5-8 minutes for best results.)
3. Add shredded brussels sprouts to kale and mix.
4. You can either use raw or pre-toasted almonds for a quicker fix or toast them yourself. Here are the toasting directions: 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.
5. Whisk olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
IF YOU WANT TO CREATE SALAD AHEAD OF TIME: 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.
6. Add dressing to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
NUTRITION FACT: Brussels sprouts are a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. You should eat them raw to receive the best benefits, although steamed and/or stir frying do not lose to many of the nutrients. Good stuff.