Annie’s Kale and Brussels Sprouts Salad
January 1, 2017
My dear friend Annie is the consummate hostess. An incredible cook with impeccable taste, Annie puts together the most memorable events. She is a true Kitchen Reveler, treating playdates and parties alike as unique celebrations of life. Her table is always perfectly balanced – family-friendly, with the wine flowing and pitch-perfect ambiance.
Annie, and our friend Benton, recently created www.a2btable.com – and I’m so proud of them. Their site features gorgeous table-scapes and party inspiration, including delicious recipes like the one for Kale Salad featured here.
This kale salad is what I crave – every time I go to Annie’s house, I beg her to make it for me. The addition of the shaved brussel sprouts means you get double the greens, while the creamy dressing and the sharp pecorino bring a rich sophistication to an otherwise light dish. Kale salad starts and ends here, look no further! Easy to make, delicious, and healthy to boot, you’ll be making this all summer long.
ANNIE’S KALE AND BRUSSEL SPROUTS SALAD
- ½ cup fresh Lemon Juice
- 4 tbls. Dijon Mustard
- 1 tbls. minced Shallots
- 2 small cloves Garlic
- ½ tsp. Kosher Salt (plus more for seasoning)
- freshly ground Black Pepper (to taste)
- 2 large bunches Tuscan Kale
- 16 oz. Brussel Sprouts (more or less to taste)
- ½ up Extra-Virgin Olive Oil, divided
- ½-¾ cup Almonds with skin, coarsely chopped
- 2 cups finely grated (with a microplane) Pecorino
- ½ cup dried Cranberries or Raisins
Wash, dry, and trim kale and brussel sprouts, discarding the center stems of the kale. Thinly slice kale leaves, and shred brussel sprouts using a grater or sharp knife. Place in bowl and set aside.
Combine lemon juice, dijon mustard, shallots, garlic, salt, and a pinch of Pepper in a small bowl. Stir to blend; set aside.
In a small skillet, heat 2 tbls. olive oil over medium-high heat. Add almonds and stir frequently until golden brown, about 2 minutes – watch closely or they’ll burn! Transfer the almonds to a paper towel lined plate; sprinkle with salt.
Slowly whisk remaining olive oil into the lemon-mustard dressing. Season to taste with salt and pepper.
Add the dressing, pecorino, and dried berries to the kale mixture; toss to coat. Garnish with almonds.
Note: the dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead of serving. Cover the kale mixture and dressing separately and refrigerate; Cover the almonds and let them stand at room temperature.
Total Cooking Time: 30 minutes