| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 8 servings |
Ingredients
- Deselect All
- 3 cups Brussels sprouts
- 1 large bunch Tuscan kale, center stems discarded
- 1 small clove garlic
- 1 small shallot
- 1 cup finely grated pecorino
- 1/2 cup extra-virgin olive oil
- 1/2 cup toasted pine nuts
- 2 tablespoons Dijon mustard
- 3 lemons, zested and juiced
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
Instructions
- In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside.
- In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.
Nutrition Facts
| Calories | 272 calorie |
| Total Fat | 24 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 15 milligrams |
| Sodium | 510 milligrams |
| Carbohydrates | 9 grams |
| Dietary Fiber | 2 grams |
| Protein | 9 grams |
| Sugar | 1 grams |
| Calories | 272 calorie |
| Total Fat | 24 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 15 milligrams |
| Sodium | 510 milligrams |
| Carbohydrates | 9 grams |
| Dietary Fiber | 2 grams |
| Protein | 9 grams |
| Sugar | 1 grams |
Reviews
One of the most delicious salads I’ve ever had.
I didn’t enjoy the recipe as it is written. It has too much lemon tartness. I would cut way back on the zest & juice next time (wish I had read the reviews first!). It also needs a LOT of salt. It was very bitter, but not sure if that was just my kale or what. Although fast and convenient, shredding the kale and sprouts in the food processor left them grated versus shredded. It ended up more like a pesto than a salad. If these were softer greens the whole thing would turn to mush. Next time I would slice/shred at least half or all of the greens by hand to improve the overall texture. I’m disappointed because I used all these beautiful, expensive ingredients and now have tons of “salad” that won’t get eaten. I will try it again with many modifications as I still believe in the ingredient combination.
Amazing. I made for just two of us using 10 brussels sprouts and 10 curly kale leaves. I hand sliced the sprouts and scissors chopped the kale. I decided to put the garlic and shallot into the dressing and left the cheese out of it. Used about half the dressing. After I dressed the salad I grated some peccorino cheese over but not even half a cup. I also used English walnut pieces because that’s what I had on hand. Next time I’m going to add some shopped granny smith apple and a few dried cranberries just for another variation.
Wonderful salad y made it many times,thank you for sharing
I halved the recipe which I usually do when trying something new. Only used one lemon due to all the comments about the lemon. Used walnuts because it’s what I had. Will definitely be making it again this winter – great salad for this time of year. Might try a little honey in the dressing next time. And, might even try it with cabbage too.
This is my go to Kale salad. I can’t go to a potluck without bringing a double batch, then my friends fight over the leftovers! I make exactly as written comes out perfect every time. I do shave the brussels on a mandolin to get them really fine. Definitely don’t buy the pre-sliced brussels they aren’t cut thin enough and will be too tough/fiberous. This dish is a great side with roasted chicken or something on the fatty side since it is so tart with the lemon.
Yummy salad!! Love the tart dressing!!
Really good. Lemon, garlic, cheese, shredded Brussels & kale. The whole family loved it & my 12 year old claims she does not like Brussel sprouts! Will make again!
Do not waste the ingredients on this recipe, way too tart, no flavor not a keeper.
OMG….simply fantastic! I added about a teaspoon of sugar to the dressing to mellow it out a little. Used Meyer Lemons. My next dinner party I will be serving this salad.