Kale & Brussel Sprout Salad

Kale & Brussel Sprout Salad
Kale & Brussel Sprout Salad
Kale & Brussel Sprout Salad

Kale & Brussel Sprout Salad-Epicurious

Print Recipe


  • Ingredients
  • •1/4 cup fresh lemon juice
  • •2 tablespoons Dijon mustard
  • •1 tablespoon minced shallot
  • •1 small garlic clove finely grated
  • •1/4 teaspoon kosher salt plus more for seasoning
  • •Freshly ground black pepper
  • •2 large bunches of kale about 1 1/2 pounds total, center stem discarded, leaves thinly sliced ( I actually dice the leaves into small bits)
  • •12 ounces brussels sprouts trimmed, finely grated or shredded with a knife
  • •1/2 cup extra-virgin olive oil divided
  • •1/3 cup almonds with skins coarsely chopped
  • •1 cup finely grated Pecorino


  • Preparation
  • Whisk lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Set aside to let flavors to blend. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
  • Heat 1 Tbsp oil in small skillet. 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.
  • Whisk ½ cup olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. 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.
  • Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

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