How to Love The Most-Hated Veggies

Okay. ‘Most-hated’ is pretty strong. But when you announce you are bringing Kale + Brussels Sprout Salad to the family Easter gathering, there is this funny sort of face that people make. Let’s just say it’s not the same face they make if you announce you plan to bring pecan pie, potatoe salad, or chocolate bunnies. Don’t be daunted. This is a healthy, hearty salad and its tangy crispiness is perfect with rich, salty foods like, say, Easter ham or even, (gasp), rabbit. So put up with the resistance and go for it. Your insides will thank you. And, once they taste it, so will your relatives.

Ingredients

1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino
 

Preparation

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 (I like to add a little chopped rosemary as well).

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

DO AHEAD Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

 

Recipe courtesy of Bon Appetit Magazine.

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About Vicki

I’m a coach and consultant and in my spare time I like to cook and play house. I believe happy idleness is a purposeful pathway to a contented life. And I am happiest either in my pajamas or an apron – or both.

Comments

  1. It was truly delicious. You can search another lovely kale salad (with pine nuts and currants) on Epicurious.

    • Thanks Morna – and the salad appreciates the endorsement too! Now if I could just get kale to grow in my yard!

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