Kale and Brussels sprouts—who knew these humble greens could be the stars of such a delightfully refreshing salad? It’s like a garden party in your mouth, with a crunch that almost sings. Honestly, after the first bite, you’ll wonder how these veggies ever got a bad rap.
Steps
- Toast the almonds in a skillet with a small amount of olive oil until they are fragrant and lightly browned for an added depth of flavor. Set aside to cool.
- Prepare the dressing by whisking together Dijon mustard and finely chopped shallot in a bowl. Adjust the seasoning to taste and set aside.
- Use a mandoline, food processor, or sharp knife to thinly slice the raw Brussels sprouts for a fine, even shred. Place them in a large salad bowl.
- If using curly kale, massage the leaves with a couple of tablespoons of olive oil until softened, then add them to the Brussels sprouts. If using Tuscan kale, simply chop and add to the bowl without massaging.
- Toss the kale and Brussels sprouts with the prepared dressing until well coated. Adjust the seasoning if needed.
- Top the salad with the toasted almonds and your choice of cheese, such as Pecorino, goat cheese, feta, or Parmesan, and gently mix.
- Consider enhancing the salad by adding extras like dried cranberries, golden raisins, or pomegranate seeds if desired.
- For a more substantial meal, incorporate additional ingredients such as sliced grilled chicken, roasted butternut squash, quinoa, or roasted tofu as preferred.
Ingredients
- 1 bunch of Tuscan or lacinato kale, stems removed and leaves thinly sliced
- 12 ounces of Brussels sprouts, finely shredded
- 1/2 cup of almonds, toasted in olive oil
- 1/4 cup of olive oil for dressing
- 2 tablespoons of Dijon mustard
- 1 shallot, finely chopped
- 1/2 cup of Pecorino cheese, grated (or crumbled goat cheese, tangy feta, or Parmesan shavings as alternatives)
- Salt and freshly ground black pepper to taste
FAQ
- Can I substitute the Pecorino cheese in the salad?
- Yes, you can replace Pecorino with crumbled goat cheese, tangy feta, or large shavings of Parmesan cheese for a milder flavor.
- What other nuts can I use in place of almonds?
- You can easily swap the almonds for pecans, walnuts, pistachios, or a mix of your preferred nuts to suit your taste or menu.
- What can I add to make the salad more filling?
- To make the salad more substantial, consider adding sliced grilled chicken breast, roasted butternut squash, a scoop of quinoa, or chunks of oven-roasted tofu.
- How can I prepare the Brussels sprouts quickly?
- To speed up the preparation of raw Brussels sprouts, use a mandoline, a food processor with a shredding disc, or a sharp knife with some effort.
- Do I need to do anything special if using curly kale?
- If you’re using curly kale, it’s recommended to massage it with a few tablespoons of olive oil before mixing it with the salad dressing to soften the leaves. Adjust the vinaigrette’s oil content accordingly.
Tips
- Toast the almonds in a bit of olive oil to enhance their savory flavor; you can also experiment with different nuts like pecans or walnuts to suit your taste.
- Consider alternative cheeses if Pecorino is too strong for your liking; goat cheese, feta, or Parmesan shavings can offer a milder taste.
- To make the salad more substantial for a meal, add ingredients like grilled chicken, roasted butternut squash, quinoa, or roasted tofu.
- For easy preparation of the raw Brussels sprouts, use a mandoline or food processor, or chop them finely with a sharp knife. If using curly kale, massage it with olive oil to soften the leaves before adding the dressing.
Equipment
- Mandoline
- Food processor with a shredding disc
