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Kale and Brussels Sprout Salad

March 5, 2017 By msmart 5 Comments

Kale and Brussels Sprout Salad

Just in time! Right before kale and Brussels sprout season is over, I need you to get your hands on this recipe for my favorite kale salad. (And just to clarify, yes kale is available all year, but it’s really a winter crop.)

It all started at the end of last summer when we made a quick trip to San Miguel de Allende to celebrate a friend’s birthday. Over the course of a night that may or may not be a little blurry in my memory, what remains is the kale salad we had at The Restaurant in SMA. It turns out that the owner of The Restaurant, Donnie Masterton, is a friend of a friend from San Francisco. I badgered him for the recipe (which he said “the ladies love”) but I never got a real copy of it in my hands. So, here’s my closest copy cat version, and even if it’s not exactly the same, it’s pretty darn close. And ya, I can concur, the ladies love it…

This kale salad is super quick, easy and full of flavor. There’s no need to massage the kale with the dressing, just chop it fine and toss it well. Removing the tough center stalk is the magic that keeps the bites of salad even in texture and free of woody stems. And if you use your food processor to chop the Brussels sprouts, the prep is finished in no time. You could add some dried cranberries or currants for color, or chopped green apples for crunch, but honestly it’s plenty delicious just the way it is.

Print Recipe
5 from 1 vote

Kale and Brussels Sprouts Salad

The key to this salad is to remove the center rib and slice the kale very thin. It's good enough to be a Thanksgiving starter, and easy enough to make on a weekday. 
Prep Time20 mins
Total Time20 mins
Course: Salad
Author: Marcia W. Smart

Ingredients

  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove finely minced
  • 1/4 teaspoon kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 2 large bunches Tuscan kale about 1 1/2 pounds total, center stem removed, leaves sliced very thin
  • 12 ounces Brussels sprouts trimmed, finely grated or chopped in a food processor
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup Marcona almonds with skins coarsely chopped
  • 1 cup grated Pecorino or Manchego cheese

Instructions

  • Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a large salad bowl. Whisk olive oil into lemon-juice mixture. Season dressing to taste with salt and pepper. Add the sliced kale and shredded Brussels sprouts to the bowl and toss to combine. Season lightly with salt and pepper. Garnish with almonds and shaved cheese.
  • DO AHEAD: Dressing and kale mixture can be prepared 8 hours ahead; cover dressing and kale mixture separately and chill.

Notes

Adapted from a 2011 Bon Appétit recipe.

Filed Under: All Recipes, Fall, Gluten-free/Gluten-free adaptable, Grain-free, Holidays, Salads, Uncategorised, Vegetable Side Dish, Winter Tagged With: brussels sprouts, glutenfree, grainfree, healthy, kale, quick and easy, salad, side dish, starter, Thanksgiving

Previous Post: « Super Simple Salad Dressing
Next Post: Weeknight Dinners: March 6-10, 2017 »

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Comments

  1. Kathy Waugh

    March 7, 2017 at 2:22 am

    Looks delicious! Gonna try it. Thanks Marcia

    Reply
  2. Vashti N Collins

    March 8, 2017 at 4:35 pm

    Hi Marcia from your TT group on FB, I literally just told myself I need to pick up some kale! At least now I know what to do with it. I want to start making more at home recipes as well so I am so glad you put how to make the lovely dressing you used here. I have been on a salad kick lately and needed a new one to add to the recipe list, this is perfect!

    Reply
    • msmart

      March 8, 2017 at 5:06 pm

      Let me know if you make the salad, Vashti. It’s delicious, healthy and fast! So happy to connect through Facebook!

      Reply
  3. Lala

    March 11, 2017 at 1:36 am

    5 stars
    This is my favorite kale salad. The dressing is perfect!

    Reply
    • msmart

      August 16, 2017 at 3:50 pm

      So happy to hear that! It is in constant rotation in my kitchen!

      Reply

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Marcia Smart
Marcia Smart is a cooking instructor, recipe developer and food writer who wants to help you make good, simple meals for your family and friends. She craves food that's seasonal and delicious and wants to share it with you. A California girl living in a Houston world with her husband and three children.

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