A crisp, hearty salad of shredded kale and shaved brussels sprouts tossed in a bright lemon-shallot vinaigrette, finished with parmesan and toasted almonds.
4
servings
Ingredients
- 1 bunch curly or lacinato kale, stems removed and thinly sliced
- 1 pounds brussels sprouts, trimmed and thinly shaved
- 1 small shallot, finely minced
- 3 tablespoons fresh lemon juice
- 1 teaspoons Dijon mustard
- 0.5 teaspoons honey
- 5 tablespoons olive oil
- 0.5 teaspoons salt
- 0.3 teaspoons black pepper
- 0.3 cups shaved parmesan cheese
- 0.3 cups sliced almonds, toasted
Steps
1
Prep the greens: Place 1 bunch curly or lacinato kale, stems removed and thinly sliced and 1 pounds brussels sprouts, trimmed and thinly shaved in a large bowl.2
Make the vinaigrette: In a small bowl, whisk together 1 small shallot, finely minced, 3 tablespoons fresh lemon juice, 1 teaspoons Dijon mustard, 0.5 teaspoons honey, 0.5 teaspoons salt, and 0.3 teaspoons black pepper, then slowly whisk in 5 tablespoons olive oil until emulsified.3
Dress and massage: Pour most of the vinaigrette over the kale and brussels sprouts, then massage with your hands for 2 minutes 02:00
until the kale softens slightly.4
Let it rest: Let the salad sit for 15 minutes 15:00
to allow the flavors to meld before serving.5
Finish and serve: Top with 0.3 cups shaved parmesan cheese and 0.3 cups sliced almonds, toasted, drizzle any remaining vinaigrette on top, and serve.
Notes
Massaging the kale with a bit of the dressing for a minute or two softens its texture and takes the bitterness down. This salad actually improves after sitting 15–20 minutes, so it’s a great make-ahead option for lunches.