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Kale And Brussel Sprout Salad

Kale and Brussel Sprout Salad Recipe

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Prep Time 12 minutes
Cook Time 3 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 bunch lacinato kale (about 8 oz), stems removed, leaves thinly sliced
  • 10 oz brussels sprouts, trimmed and shaved thin
  • 1/3 cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 small garlic clove, grated or minced
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup sliced almonds

Method
 

  1. Shave the brussels sprouts and slice the kale. Toast the almonds in a dry skillet over medium heat for 2–3 minutes until golden and fragrant, then set aside.
  2. Whisk the olive oil, lemon juice, Dijon, garlic, salt, and pepper in a small bowl until combined.
  3. Place the kale in a large bowl, drizzle with about 2 tablespoons of dressing, and massage with your hands for 1–2 minutes until softened.
  4. Add the shaved sprouts, toasted almonds, and Parmesan to the bowl. Pour in the remaining dressing, toss well, and serve.

Notes

Don’t skip the kale massage; it’s the step that tenderizes the leaves and tames bitterness. If you’re making this ahead, store the dressing separately and toss just before you eat.