We made this delicious salad this year for Christmas dinner and I just cannot get enough of it. Even my husband, who claims he doesn’t like brussels sprouts and kale, liked it! It doesn’t hurt that we added cranberries and used all of the dressing for about 2/3 of the greens.
Kale and Brussels Sprout Salad (adapted from Bon Appetit)
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 small garlic clove, finely grated (I used a garlic press)
1 tablespoon minced shallot
1/4 teaspoon kosher salt, plus more for seasoning
freshly ground black pepper
1 1/2 lb Tuscan kale, center stems discarded, leaves thinly sliced
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
1/3 cup sliced almonds
1/2 cup dried cranberries
1 cup finely grated Pecorino
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 oil into a cup. Spoon 1 tbsp. oil from cup 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 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 and cranberries.