Bj's Sweet Kale Salad With Chicken With Dresssing
Kale and Brussels Sprout Salad
A bright alternative to heavy sides, this hearty kale salad recipe adds crunchy chopped almonds and crisp shredded brussels sprouts.
Ingredients
Makes 8 to 10 servings
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 pounds 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
Step 1
Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon 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.
Step 2
Measure 1/2 cup oil into a cup. Spoon 1 tablespoon 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.
Step 3
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.
Step 4
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
Cooks' Note
See How to Make This Recipe
How would you rate Kale and Brussels Sprout Salad?
Reviews (291)
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I made this at Thanksgiving with Meyer lemons fresh from our little potted tree (hard to find seasonal lemon recipes this time of year!). I didn't use kale, only thinly-sliced brussels. I added about a 1/2c dried cranberries to make it more festive. I squeezed extra lemon juice on top because I could. A big hit!
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Love Love Love this recipe. We make it all the time!
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This truly is a superfood salad. I add 1 cup blueberries for a pop of flavor and occasionally serve it with salmon when I'm making it a more filling meal. I've broken down the ingredients and based on 10 servings here is the nutrition facts I calculated per serving. *includes blueberries 143 Calories 18g Fat 2g Protein 1.5 Carbs Are you kidding. Lasts up to a week and gets better each day.
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My sister in law and I call this 'the salad', as it's so good and usually a hit. We've been making this salad occasionally for 8ish years. With that said, it is a massive time commitment that usually takes about 4 - 5 hours to do it right. De-stemming every piece of Kale takes bloody forever. I still think it's worth it, especially considering that Kale is so hardy and doesn't wilt as quickly as other greens, this salad will hold up for at least 4 days in the fridge!
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people say they don't like kale then I serve them this salad then they like kale
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Have been making this salad for several years now and love it. It's hard to stop eating it. Not only is it delicious but it's healthy, too. I almost never even add the cheese as it's delicious without it. I also use sliced almonds and sautée them till brown and sprinkle a bit of salt on them. They help make the salad. The salad lasts pretty well for leftovers.
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Made this tonight for the umpteenth time and finally gave it a review. Solid keeper. I always put the sprouts through the food processor for speed and massage the kale for 5ish minutes and squeeze out liquid before chopping. Easy to riff on. I've made it with walnuts, goat cheese and green apple matchsticks or added celery, dried cranberries and red pepper flakes (flakes in dressing). As others have mentioned it's better the next day so mix that dressing in with your hands and let it sit overnight. Half the oil is plenty IMHO.
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This is one of my go-to salad recipes and I look forward to winter every year to make it. I don't do the almonds just to cut time, but it's still delicious. Great to make ahead as the flavors get better over time. I've made this for family Thanksgiving, potlucks and just weekly meal prep. It's a favorite every time.
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Fabulous and easy. I used about half the oil to keep it a bit healthier. Also great the next day for lunch!
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Perhaps the best salad I've ever made. It is always eaten in its entirety by guests. I once made this for New Year's dinner - everyone was so sick of the rich foods from the holidays, they plowed through this salad and begged me to make another. The almonds are a chore, but worth it. I just wish there was a cheese as good as pecorino since it's a pain to find sometimes - I've tried with a quality parm, and its just isn't the same.
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One of, if not the, best salad I've ever made. I think of it often.
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Healthy and easy to make and great for a crowd because you can make it ahead of time.
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I LOVE this salad. I make it a lot and everyone is always blown away. My mom's boyfriend is a great cook and very critical about food - when I fed him this, he said "wow, this is really good. Like.... REALLY good." That's basically the highest complement he gives, so let that speak for itself.
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I skipped the almonds, but great east recipe!!!
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The measurements for the salad dressing are not compatible. The dressing tasted way too mustard-y so I had to add some other ingredients to make sure the dressing didn't go to waste. I added tahini, honey, apple cider vinegar, and water. Besides that the salad components worked well together! I also added sprouts because I had some extra in the house.
Bj's Sweet Kale Salad With Chicken With Dresssing
Source: https://www.epicurious.com/recipes/food/views/kale-brussels-sprout-salad-368295
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