Kale and Brussels Sprout Salad
Kale and Brussels Sprout Salad is a flavorful French French Receipes dish prepared with quality ingredients. Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.