Shredded Brussel Sprout and Kale Salad with a Lemon Dijon Vinaigrette
Even better when made ahead of time, this easy salad is a great way to enjoy bold greens tamed down in a delicious mix of flavors and textures!
Taming the wild beast! I can hear my mom laughing as she reads this post…as a child, I hated brussel sprouts. They had this bitter taste and slimy texture that I just never could get over. As I got older (and a bit more mature 🙂 ), I started embracing the philosophy that there is no food I don’t like, I just haven’t found a way it’s prepared that I like. Interesting to see how much that expands your horizons! I stumbled on a version of this recipe a few years ago and have made it several times since-quickly becoming a favorite and one I receive compliments on every time I make it! The vinaigrette is the key to softening the greens just enough to make them more salad like, and the subtle mustard counters the bite of the brussel sprouts just enough that you can’t quite put your finger on the mustard, but instead taste a refreshing, lemony dressing.
Hosting tricks! Whether it’s a holiday meal or simply loved ones around my table, I take pride in having pretty dishes and care put in my food, but really not a fan of sweating over a stove while my guests mingle. One of the many reasons this dish is a staple for me is that, not only can it be made ahead of time, it is actually better if you do! The acid in the lemon breaks down the course texture of the greens, so allowing this to sit overnight is recommended. Keep the toasted almonds out in a separate container room temperature and toss in right before serving, add a little freshly shaved cheese on top to freshen it up, and you have a beautiful salad ready to serve in seconds!
What are your hosting tricks to keep things simple? Do you have a go-to for dinner parties? I’d love to hear from you!
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Shredded Brussel Sprout and Kale Salad with a Lemon Dijon Vinaigrette
Equipment
- Mixing bowl
- Kitchen knife
- Skillet
Ingredients
- 2 tbsp Olive Oil
- 1/2 juiced Lemon and zest
- 2 tbsp Dijon Mustard
- 2 cloves Garlic
- 2 cups Shredded Brussel Sprouts
- 2 cups Finely Chopped Kale
- 1/2 cup Slivered Almonds
- 1/4 cup Shaved Pecorino Cheese could also use Parmeson
- Salt and Pepper to taste
Instructions
- In skillet, heat a small amount of oil and toast the almonds and set aside.
- In mixing bowl, combine lemon juice, zest, olive oil, garlic and mustard and stir well. Adjust salt and pepper to taste.
- Add kale and brussel sprouts and massage in, as if kneading bread. Stir in about half of the pecorino cheese. If making ahead of time, stop here and store in the refrigerator.
- When ready to serve, stir in the toasted almonds and top with the remaining pecorino cheese. Enjoy!
