I do have another Brussels Sprout Salad up but this salad actually tastes quite different due to the dressing and the addition of Kale. One of my all time favorite salads is the Dino Kale Salad at The Plant so I chose to add cherry tomatoes to this dish. It is quick, healthy and delicious!
- ¼ cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 Tbsp minced shallot
- 1 small garlic clove, finely grated
- ¼ tsp kosher salt plus more for seasoning
- Freshly ground black pepper
- 2 large bunches of Tuscan kale (about 1½ lb. total), center stem discarded, leaves thinly sliced – this cannot be a hard crunchy kale, it needs to be a softer kale in order for the texture to turn out right. TJ’s precut kale won’t work…
- 12 oz brussels sprouts, trimmed, finely grated or shredded with a knife
- 8 oz cherry tomatoes, sliced
- ½ cup extra-virgin olive oil, divided
- ⅓ cup almonds with skins, coarsely chopped
- 1 cup finely grated Pecorino (can omit if looking for a vegan version)
- Combine lemon juice, Dijon mustard, shallot, garlic, ½ tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
- Measure ½ cup oil into a cup. Spoon 1 Tbsp. 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.
- Slowly whisk remaining olive oil in cup into 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. Garnish with almonds.
Serving Suggestion: 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.
Photo Credit: Bon Appetit