Kale and Brussels Sprouts Salad

My family loves brussels sprouts. I didn’t care for them as a kid, but they’ve turned out to be one of TBP’s (Teenage Bottomless Pit’s) favorite veggies!  While I normally roast them with chopped duck bacon (yes, I said “duck bacon”…try it and you’ll be hooked, too!) and then drizzle with a balsamic glaze, I’ve been seeing lots of recipes lately using them raw and shredded.  I was intrigued.

This salad is full of bright colors and different textures. I actually added cranberries and loved the contrasting flavors of the lemony dressing, salty cheese and sweet cranberries.  It keeps very well in the fridge and is still delicious on day 2–not many salads in THAT category!  The recipe can be cut in half and will still make quite a large bowl, but, be prepared…everyone who tries it will love it and want the recipe! I do believe you could make converts out of those brussels sprouts haters with this one!

 

Kale and Brussels salad

Kale and Brussels Sprouts Salad

slightly adapted from Bon Appétit

8-10 Servings

  • ¼ cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove, minced
  • ¼ teaspoon kosher salt, plus more for seasoning toasted almonds
  • freshly ground pepper
  • 2 large bunches kale, center stem discarded, leaves thinly sliced
  • 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
  • ½ cup extra-virgin olive oil, divided
  • ⅓ cup whole almonds with skins, coarsely chopped
  • ¾ cup finely grated Pecorino cheese (I used Parmesan)
  • ½-1 cup dried cranberries

Preparation:

Whisk lemon juice, mustard, shallot, garlic, salt and a pinch of pepper in a small bowl, and set aside for flavors to meld.

Put ½ cup olive oil into cup.  Remove 1 tablespoon, place into small skillet and heat over med-high heat.  Add chopped almonds to skillet, and stir frequently until golden brown in spots, about 2 minutes.  Transfer to a paper towel-lined plate, and sprinkle lightly with salt.

Mix shredded brussels and thinly sliced kale in a large bowl.   Add cranberries, grated cheese and almonds.  Slowly whisk remaining olive oil into lemon juice mixture, pour over greens and toss.

Liz’s Tidbits:

  • Check your grocery store to see if they carry pre shredded brussels sprouts.  I know Trader Joe’s carries them.
  • Be careful adding salt as the cheese lends it’s own saltiness.
  • This salad can be made and dressed ahead of time. Actually, it’s better dressed ahead of time to allow the greens to soften a bit, and it’s just as good the next day!
  • If you can’t find the pre shredded brussels, use a food processor for both the kale and brussels to save time.
  • If you don’t like cranberries, chopped dates or apricots might be nice.  Maybe even some pomegranate seeds! Be adventurous!
  • For those locals who wold like to try duck bacon, I get mine at Gaucho Gourmet in San Antonio!
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