You know, sometimes I find myself standing in the produce aisle just staring at the vibrant greens, and kale and Brussels sprouts seem to shout, “Pick me! ” I mean, who would’ve thought these humble veggies could make a salad so. .
. well, exciting? With the crunch of fresh leaves and a hint of zesty dressing, this dish doesn’t just taste good—it feels like a little celebration on your plate.
Steps
- Toast the almonds in olive oil until they are golden and fragrant, enhancing their savory taste.
- Prepare the dressing by mixing Dijon mustard with finely chopped shallots for a tangy flavor.
- Shred the raw Brussels sprouts using a mandoline, food processor, or sharp knife to create fine strips.
- If using curly kale, massage the leaves with olive oil to tenderize them; Tuscan or lacinato kale can be used as is.
- Combine the kale and shredded Brussels sprouts in a large bowl.
- Toss the greens with the prepared dressing to ensure they are well-coated.
- Add toasted almonds and your choice of cheese, such as Pecorino, goat cheese, feta, or Parmesan.
- Customize the salad with additional ingredients like dried cranberries, raisins, or pomegranate seeds if desired.
- For a heartier salad, consider adding cooked chicken, roasted squash, quinoa, or roasted tofu.
- Mix everything together, ensuring all ingredients are evenly distributed before serving.
Ingredients
- 1 bunch of Tuscan or lacinato kale (or curly kale, massaged with olive oil)
- 12 ounces of Brussels sprouts, finely shredded
- 1/2 cup of almonds, toasted in olive oil
- 1/4 cup of olive oil (for dressing and massaging curly kale, if needed)
- 1 shallot, finely chopped
- 2 tablespoons of Dijon mustard
- Pecorino cheese (or substitute with crumbled goat cheese, feta, or shaved Parmesan)
- Optional: pecans, walnuts, pistachios, or a combination
- Optional: dried cranberries, golden raisins, or pomegranate seeds
- Optional: sliced grilled chicken breast, roasted butternut squash, quinoa, or oven-roasted tofu
FAQ
- Can I use a different cheese instead of Pecorino in the salad?
- Yes, you can substitute Pecorino with softer cheeses like crumbled goat cheese, tangy feta, or large shavings of Parmesan, depending on your taste preference.
- What nuts can I use if I don’t have almonds?
- If you don’t have almonds or prefer other nuts, you can use pecans, walnuts, pistachios, or a combination of these to complement the salad.
- How can I make the salad more filling?
- To make the salad more substantial, consider adding sliced grilled chicken breast, roasted butternut squash, a spoonful of quinoa, or pieces of oven-roasted tofu.
- What is the best way to prepare raw Brussels sprouts for this salad?
- For easy preparation, you can use a mandoline or food processor with a shredding disc, or simply slice them thinly with a sharp knife.
- Is there a specific type of kale that works best for this salad?
- Tuscan or lacinato kale is recommended because its leaves are tender. If using curly kale, massage it with a bit of olive oil before mixing it with the dressing to soften it. Adjust the oil in your vinaigrette accordingly.
Tips
- Toast the almonds in olive oil for a savory boost, adding depth to the salad’s flavor. Consider experimenting with different nuts like pecans or walnuts to match your preferences.
- If Pecorino is too strong for you, substitute it with milder cheeses such as goat cheese, feta, or Parmesan for a softer taste.
- Enhance the salad’s texture and taste by incorporating extras like dried cranberries, golden raisins, or pomegranate seeds.
- For a more filling meal, add proteins or hearty ingredients such as grilled chicken, roasted butternut squash, quinoa, or roasted tofu to the salad.
Equipment
- Mandoline slicer
- Food processor with a shredding disc
