I don’t know about you, but kale is a relatively new item on my grocery list. And, I have to say that I’m LOVING it! Kale is a member cruciferous family (along with cauliflower, cabbage and broccoli) which means it not only helps prevent certain types of cancers, but it’s an excellent source of Vitamin K, Vitamin A, Vitamin C, fiber and carotenoids.
My friend Karen gave me this recipe after a recent dinner party. EVERYONE wanted the recipe at the end of the meal. So try this lovely salad which is a great alternative to much heavier side dishes.
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 Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
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
- Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 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 1/2 cup olive oil into a cup. Spoon 1 Tbsp. of the 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-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.
The 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.
Thanks to Karen for sharing this amazing salad with us. Please let us know your favorite kale recipes. We’ll look forward to trying your new, super healthy dish!
Eat Well & Stay Well,
Molly
I was trying to find a way to add kale to my diet and this was wonderful. I made this at Molly’s in Philly a week ago and we all loved it. I just made it again last night and it was even better. This will be a go to salad for me forever. I loved the dressing too and just used some of the left over to marinate some chicken breast. You should really try this salad.
Thanks for making it last week and thanks for your comment. I know this salad sounds a little weird but it is AMAZING!!! I made it again last night for dinner too…and of course, at the rest of it for lunch today. It’s a hearty salad that goes well with a good protein like salmon (which is what we had last night). You must TRY THIS SALAD!!
Thank you for bringing this delicous and interesting salad to dinner last night Molly! I woke up thinking about it and am going to the market right after work to pick up the ingredients to make it for dinner AGAIN tonight! We really enjoyed it and loved seeing you and Frank!
xoxo
Thanks Rebecca! So glad you liked it!. It’s delicious and SO GOOD for you! 🙂
Had this at Cyndi’s several weeks ago. FABULOUS!!!
This is a Vicki salad if there ever was one. .. healthy and delicious
Thanks for taking the time to comment! ♡
We met Publix today when I asked about your brussel sprouts.
Thanks for sharing.
Hi Barry! Let me know if you make it 🙂