Kale and Brussels Sprout Salad

Ingredients

• 10 ml (2 teaspoons)minced shallot
• 10 ml (2 teaspoons)smooth Dijon mustard
• 15 ml (1 tablespoon)fresh lemon juice
• 45 ml (3 tablespoons)extra virgin olive oil
• to tastesea salt and freshly ground black pepper
• 227 g (8 ounces; about 20), bottoms and outer leaves trimmedBrussels sprouts
• 1 small bunchItalian kale
• 57 g (2 ounces)shredded pecorino cheese or Parmesan cheese
• 28 g (1 ounce)toasted, salted almonds, coarsely chopped

Instructions

1. 1

   Whisk the dressing

   Make the dressing in the bottom of a large bowl. Whisk together the shallot, mustard and lemon juice, then slowly drizzle in the olive oil while whisking until emulsified. Season to taste with sea salt and freshly ground black pepper.

2. 2

   Slice the greens

   With a sharp knife or the slicing blade of a food processor, thinly slice the Brussels sprouts and kale leaves. Add them to the bowl and toss to coat in the dressing.

3. 3

   Finish the salad

   Add about half of the shredded pecorino and toss again. Scatter the remaining pecorino and the almonds over the top, then serve.

What is kale and Brussels sprout salad?

This is a modern American-style raw salad built around thinly sliced kale and Brussels sprouts rather than lettuce. Both vegetables have a sturdy, slightly earthy character that stands up to a tangy dressing and salty cheese.

Italian kale, also known as lacinato or dino kale, is the choice here because its leaves are more tender than those of many other kale varieties. Pecorino and almonds bring savoury richness and crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 216 calories, 8g protein, 7g carbs, 18g fat.

The olive oil, pecorino and almonds provide most of the fat, while the kale, Brussels sprouts and almonds contribute some of the protein. The vegetables and small amount of lemon juice contribute the carbohydrates. Pair a portion with a protein-rich main and an additional vegetable if you want a more rounded plate.

Why Italian kale works

Tender leaves: Italian kale is easier to eat raw when cut into fine ribbons. Remove any especially tough stems before slicing the leaves.

Even cuts: Slice the Brussels sprouts and kale thinly so their texture is pleasant and the dressing can coat them throughout.

Make an emulsified dressing

Build the base: Whisk the shallot, Dijon mustard and lemon juice together in the salad bowl before adding the oil. The mustard helps the dressing come together.

Add the oil slowly: Drizzle it in while whisking until the mixture looks blended. Season at the end, tasting as you go.

Toss for an even coating

Dress the greens: Add the sliced vegetables to the bowl and toss until they are coated. Mixing in the bowl where you made the dressing also catches the dressing at the bottom.

Add cheese in stages: Toss in about half of the pecorino, then keep the rest for the top. This gives the salad cheese throughout as well as a finishing layer.

Texture and timing

Keep the slices fine: Thinly sliced Brussels sprouts and kale give the salad a more delicate bite than roughly chopped pieces. A sharp knife or food processor slicing blade can help make the cuts consistent.

Serve after assembly: The method is quick, and the almonds stay crunchiest when added just before serving. The greens will soften as they sit in the dressing.

What to serve with it

As a side: Pair the salad with roast chicken, fish or a simple grain dish. Its lemony dressing and salty cheese complement straightforward mains.

For a fuller meal: Serve it alongside bread or a cooked grain, or add a protein of your choice at the table.

Recipe notes & tips

• Choose Italian kale for its relatively tender leaves.
• Trim the Brussels sprouts before slicing them thinly.
• Whisk the olive oil in gradually for a well-blended dressing.
• Taste the dressing before adding salt, as the cheese and salted almonds are savoury.
• Add the almonds just before serving to keep their crunch.

Variations

• Use Parmesan: Swap it for the pecorino for a milder cheese flavour.
• Change the nuts: Replace the almonds with another toasted nut if preferred.
• Add fruit: Toss in thinly sliced apple for a fresh, sweet contrast.
• Make it heartier: Serve with cooked grains to turn the salad into a more substantial meal.
• Adjust the lemon: Add a little more lemon juice for a sharper dressing.

Common mistakes to avoid

• Thickly sliced greens: They can be tough to eat raw; slice the kale and sprouts thinly.
• Oil added too quickly: The dressing may not emulsify smoothly; drizzle it in gradually while whisking.
• Uneven dressing: Greens can be left bare; toss thoroughly in the bowl.
• All the cheese on top: The salad will lack cheese throughout; toss in about half before garnishing.
• Early almond garnish: The nuts can lose some crunch; add them just before serving.

How to store

The salad is best served soon after it is dressed. Refrigerate leftovers in an airtight container and eat within 1 day; the greens will soften and the almonds may lose their crunch. This salad is usually served cold, so reheating is not needed.

Frequently asked questions