I’ve been seeing quite a few raw brussels sprout salads, so it was finally time to try making one. This salad is refreshing, tart and tangy, salty, and crunchy. It’s absolutely delicious. It’s a simple and fantastic winter salad. Since kale is hearty I think leftovers would hold up pretty well. The dressing makes quite a bit, so you’ve got leftovers for numerous salads. I used smoked almonds because I think they taste like bacon. If you prefer, you can fry up some bacon to crumble on top. You definitely don’t want to wait too long to make this salad.
Adapted from Sugar and Grace
- 4 cups thinly sliced kale, stems removed (about 1/2 bunch)
- 1 lb Brussels sprout, thinly sliced
- 1/2 cup smoked almonds, chopped
- few Parmesan shavings
- 1 lemon, juiced
- 1 1/2 Tbsp dijon mustard
- 1 shallot, minced
- 1 large garlic clove, minced
- 1/2 cup olive oil
- salt and pepper, to taste
In a large bowl, combine kale, Brussels sprout, smoked almonds, and Parmesan shavings. In a small bowl, whisk together the lemon juice, mustard, shallot, garlic, and olive oil. Taste and adjust seasoning to taste. Drizzle a few spoonfuls of dressing on to the salad and toss.