I can't bring myself to order kale salad while I'm out anymore, and not just because I feel like it's the fad-du-jour whose jour is done, but I often think salads can be pretty easily done at home with exactly the ingredients you want, while avoiding the one's you don't. Hold the onions please. This is one of those salads that's easy to make, and a great lunch or dinner staple.
Yes, you can buy pre-cut brussels sprouts and kale, but I didn't like the texture of the pre-packaged sprouts as well as when I sliced it myself. They're softer and more flavorful when you do your own cutting.
There's many variations to this recipe depending on your taste. Top with cranberries or pomegranate seeds for a touch of color. Throw some candied nuts on top, or keep it simple like I did. It almost tastes like a Caesar salad, but with heartier greens.
Kale & Brussels Sprout Salad
- 1 garlic clove diced
- 2 tablespoons minced shallots
- 1/2 cup of fresh lemon juice - approximately 2 large lemons
- 3 tablespoons of Dijon mustard
- 12 ounces of sliced brussels sprouts
- 2 bunches of Tuscan kale
- 1/2 cup olive oil
- 3/4 cup grated Pecorino (optional)
- 2 Granny Smith or Fuji apples, diced in small cubes (optional)
- Handful of dried cranberries (optional)
- Whisk together garlic, shallots, lemon juice and dijon. Add salt and pepper to taste.
- Slowly combine olive oil into mixture, while constantly whisking. Make dressing ahead to allow flavors to combine.
- Place brussels sprouts and kale in a bowl, add dressing and mix.
- Fold in cheese, apples, cranberries or any other toppings of your choice.
- Season with salt and pepper if necessary.
I like to make the dressing a day in advance to allow the flavors to combine. I also dress the salad a few hours before serving so the kale and brussels sprouts lose some of their bitterness and start to take on the flavor of the dressing. I've even added shrimp for a complete meal. i hope you enjoy this salad at your next summer outing!