I have been waiting to post this all summer…just in time for the 4th of July!
This Kale and Brussel Sprout Salad is the PERFECT side dish for BBQ.
I first tried this when my sister made it at a family BBQ earlier this summer.What made me crazy about it was the garlicy + lemon flavors. Can you say crave? I have wanted to make this ever since, and trying it the second time around, I realize it is ALL the elements – the salty pecorino cheese and toasted almonds mixed with the lemon and garlic and dijon, that make it so delicious. And I know there is a bounty of fresh corn and vegetables and berries in the summer, which I love love love. But this goes so great next to a steak or burger! It is the way the perfume of these flavors mix with juicy meat that makes it such a great side dish. Plus you know it won’t be duplicated since every one else will be bringing caprese salad, right?
First you slice brussel sprouts with the food processor attatchment that looks like this:
Then they look like this:
You can just slice them yourself if you don’t have a food processor but it goes much faster with one. Then add some sliced kale and toss with these flavors (seriously my mouth is watering as I look at this picture):
Then toss and serve! If you are traveling, add these toppings just before serving. You can prep the kale and brussel sprouts way before (even the day before) which is so nice! Then serve with your favorite meat and some summer tomatoes of course. Note: I substituted onions for shallots, and slivered almonds for sliced.
I can’t take credit for for this recipe, it is from Bon Appetit (you can print it here.) Wow, they even comment on how well this salad pairs with juicy, fatty meat. Like all good food, it tastes better shared so I had to!
Happy 4th of July!!
Kale and Brussel Sprout Salad
- 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
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.
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.