Kale and Brussels Sprout Salad
4.9
(402)
We’ve said it before, and we’ll say it again: Salad is the sleeper hit on any holiday spread, and this crunchy kale and brussels sprouts salad recipe is a shoo-in for annual family favorite. The almonds are toasted in a bit of olive oil, infusing them with extra-savory flavor, while the dressing is made from zippy Dijon and shallot. We’ll concede Pecorino is notably pungent; if you prefer something softer, swap it out for crumbled goat cheese, tangy feta, or big shavings of Parmesan cheese. You could also easily swap the nuts to suit your menu or your family’s preferences (try pecans, walnuts, pistachios, or a combination). Over the years, you may see fit to toss in a few extras—dried cranberries? Golden raisins? Pomegranate seeds? They’d all be welcome.
Outside of the holiday season, you may find yourself craving this salad for dinner. Make it heftier by adding in sliced grilled chicken breast, roasted butternut squash, a big spoonful of quinoa, or craggy pieces of oven-roasted tofu.
To make quick work of the raw brussels sprouts, use a mandoline or food processor with a shredding disc, or simply go at them with a sharp knife and a little elbow grease. Tuscan or lacinato kale leaves are tender straight off the stalk; if you substitute curly kale, massage it with a few tablespoons of olive oil before tossing with the salad dressing (adjust the amount of oil in your vinaigrette accordingly).
Recipe information
Total Time
10 minutes
Yield
8–10 servings
Ingredients
Preparation
Step 1
Combine ¼ cup fresh lemon juice, 2 Tbsp. Dijon mustard, 1 Tbsp. minced shallot, 1 small garlic clove, finely grated, ¼ tsp. kosher salt, and a pinch of freshly ground black pepper in a small bowl; stir to blend and set aside to let flavors meld.
Step 2
Toss 2 large bunches Tuscan kale (about 1½ lb.), center stem discarded, leaves thinly sliced and 12 oz. brussels sprouts, trimmed, finely grated or shredded with a knife in a large bowl.
Step 3
From ½ cup extra-virgin olive oil, measure out 1 Tbsp. oil and add to a small skillet. Place skillet over medium-high heat and add ⅓ cup almonds with skins, coarsely chopped. Stir frequently until almonds are golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate and sprinkle lightly with kosher salt.
Step 4
Slowly whisk remaining olive oil into lemon juice mixture. Season dressing to taste with kosher salt and freshly ground black pepper. Add dressing and 1 cup finely grated Pecorino Romano to kale and shredded brussels sprouts; toss to coat. Season lightly with more salt and pepper. Garnish with almonds.
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.
Editor’s note: This recipe was first printed in the November 2011 issue of ‘Bon Appétit.’ Head this way for more of our best Thanksgiving salad recipes →
Recipe notes
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