Kale and Brussel Sprout Salad

I love kale and I want everyone I know to love it as much as I do so I frequently serve kale with the meal – whatever the meal might be…. The Texans came for brunch.  We had a frittata and naturally, kale… .  This salad, Kale and Brussel Sprouts, is one of my all-time favorites and is definitely a crowd pleaser.  It was well received.  In fact Andrew (Olivia’s cousin as previously introduced) said he was going to have his mom look at my blog for the recipe!  She may be the first viewer!  Welcome Andrew’s mom!  I hope you let me know you were here! Kale and Brussels Sprout Salad

(Bon Appétit magazine via Judith Nesburn)

kale brussels sprouts salad

This is one of my favorite salads.  Not only is it delicious – really delicious – but also the colors are spectacular.  The dark green of the Tuscan Kale next to the very light, bright green of the shredded Brussel sprouts is really lovely and then the almonds sprinkled on top make the colors stand-out.


¼ cup fresh lemon juice

2 Tbsp Dijon mustard

1 Tbsp minced shallot

1 small garlic clove, finely grated

¼ tsp kosher salt plus more for seasoning

black pepper

2 large bunches of Tuscan kale (about  1 ½ lbs), center stem discarded, leaves thinly sliced

12 ounces of Brussel sprouts, trimmed, finely grated

½ cup olive oil, divided

1/3 cup almonds with skins, coarsely chopped

1 cup finely grated Pecorino



Combine lemon juice, Dijon mustard, shallot, garlic, ½ tsp salt, and a pinch of pepper in a small bowl, stir to blend and set aside to let flavors meld.  Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.

Measure ½ cup olive oil and spoon 1 Tbsp of that oil 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 to drain.  Sprinkle with salt.

Slowly whisk remaining olive oil into the cup with the lemon juice mixture.  Season dressing to taste with salt and pepper.

Add dressing and cheese to kale mixture; toss to coat.  Season lightly with salt and pepper if necessary.  Garnish with almonds.

The dressing can be made a day ahead.  The kale mixture can be made ahead (but be forewarned that the shredded Brussel sprouts might make your refrigerator smell).  The almonds can be made ahead.

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