The minute I received my November edition of Bon Appetit, I knew I had to try several of the tempting Thanksgiving side dishes inside... including this delicious Kale and Brussels Sprout Salad. Bright and crisp, this shredded poupouri of greens enveloped in nutty Pecorino and a tangy mustard vinaigrette is the perfect, fresh accompaniment to rich Thanksgiving fare. A sprinkling of toasted, chopped almonds adds a bacony crunch to round out the flavors. We gobbled it up alongside roast chicken and Cranberry Hot Pepper Jelly, putting us right into the spirit of the holidays!
Recipe for Kale & Brussels Sprout Salad (Serves 10)
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, toasted & coarsely chopped (Don't toast for Raw Vegan)
1 cup finely grated Pecorino (For Raw Vegan sub this amaze 'Parmigian Cheese'
- 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.
- 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. Enjoy!