Kale and Brussels Sprout Salad with Dijon Vinaigrette
I realized this blog was starting to look a little too cheesy for its own good (take that as you will), so I’m out here trying to freshen things up a bit and convince you that I do, in fact, consume vegetables.
Kale isn’t something I generally enjoy eating because it tastes like the word “roughage” sounds, but this is a delightful exception to that rule.
This salad is always my contribution to a holiday meal because it brings the puckery bite of acid the meal is so woefully lacking aside from my other seasonal favorite, cranberries (recipe coming next week!). The zingy dressing studded with diced shallot, garlic, and pecorino is reminiscent of a very good caesar dressing, only without the dreaded hint of mayo.
I make this salad all winter long because the thought of existing on root vegetables makes me sad in the face. Sometimes I add in chopped fresh broccoli to bulk it up even more and serve it with roasted salmon or shrimp. Diced apples or roasted cranberries would be a yummy addition here, too.
I also find it lasts a few days in the fridge, albeit getting softer over time. Fortunately, kale and brussels sprouts are both hearty enough to not turn into complete mush like more delicate greens.
Fetch your finest big ass mixing bowl and get ready to get a little handsy with the kale, ’cause we’re making salad worth serving on a holiday!
Kale and Brussels Sprout Salad with Dijon Vinaigrette
Prep time: 15 minutes | Serves 4-6
1 bunch of kale, stems removed and leaves sliced into thin ribbons
12 ounces of brussels sprouts, trimmed and shredded thinly
1/4 cup fresh lemon juice
zest of 1 lemon
2 cloves of garlic, minced finely
1 shallot, minced finely
2 tablespoons dijon mustard
1/3 cup of olive oil, divided
1 cup freshly grated pecorino, divided
Salt and freshly cracked black pepper to taste
In a very large mixing bowl, combine the sliced kale and shredded brussels sprouts. Drizzle about a tablespoon of olive oil into the bowl and gently massage the oil into the kale and brussels until the kale turns bright green and feels supple and flexible, 1-2 minutes. (Mood music optional, but encouraged.) Add lemon zest and set aside.
In a small bowl, combine garlic, shallot, dijon mustard, lemon juice, and half a cup of pecorino, whisking to combine. Slowly drizzle remaining olive oil into the bowl while whisking constantly to create an emulsion. (You can also just put all of these ingredients in a jar with a lid and shake the hell out of it until it emulsifies, dealer’s choice!) Season to taste with salt and freshly cracked black pepper.
Pour dressing over greens, tossing well to combine. Shower the salad with the remaining pecorino, a healthy sprinkle of freshly cracked black pepper, and serve.
Note: While this salad lasts okay for 2 days or so in the fridge, I do not recommend making this one ahead of time. You can prepare the dressing and the greens ahead of time, storing each element separately, but don’t dress the salad until just before serving for maximum deliciousness.