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Pro Kitchen Tips
- Massage the kale gently with a bit of olive oil or lemon juice to soften the leaves before adding the dressing.
- Use fresh lemon juice for the best tangy flavor.
- Toast any nuts or seeds you include to enhance their crunch and aroma.
Ingredients 0/7
Why You'll Love This Recipe
This salad is packed with nutrients and bold flavors that make eating greens exciting. The tangy dressing balances the slight bitterness of kale, creating a refreshing and satisfying dish. It’s both healthy and delicious, perfect for any meal.
Directions
Combine together the olive oil, lemon juice, mustard, finely chopped shallot, minced garlic, salt, and pepper in a small bowl. Set this dressing aside for now. Next, heat a little olive oil in a skillet over medium heat. Toss in the almonds and cook them just until they start to turn golden and smell toasty, which should take about a minute or two. In a large bowl, combine the kale, shredded Brussels sprouts, and the toasted almonds. Pour the dressing over everything and give it a good toss to coat all the ingredients. Sprinkle some Pecorino Romano cheese on top, then you can either dig in right away or let the salad sit for about 30 minutes so the flavors really come together.
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Best Serving Ideas
Serve this salad alongside grilled chicken or fish for a light, balanced meal. It also pairs well with roasted vegetables or can be topped with crumbled cheese for extra richness. Enjoy it chilled or at room temperature.
Food Storage Guide
Store the salad in an airtight container in the refrigerator for up to two days. Keep the dressing separate until ready to serve to prevent the kale from becoming soggy. Give it a quick toss before eating.
Frequently Asked Questions
Can I use a different type of cheese instead of Pecorino Romano?
Yes, Parmesan or Asiago cheese can be good substitutes if you prefer.
How long can I store this salad in the fridge?
It’s best eaten within 1-2 days for optimal freshness and texture.
Can I prepare the dressing in advance?
Yes, the dressing can be made up to a day ahead and stored in the fridge.
What can I use instead of Brussels sprouts?
Shredded cabbage or thinly sliced broccoli stems work well as alternatives.
Is it necessary to toast the almonds?
Toasting enhances their flavor and crunch, but you can skip this step if short on time.
Can I use a different type of mustard in the dressing?
Yes, Dijon mustard is recommended, but yellow or whole-grain mustard can also be used.
How can I make the salad vegan?
Omit the cheese or use a vegan cheese alternative to keep it plant-based.
Should I massage the kale before adding the dressing?
Massaging is optional; tossing with the dressing and letting it sit helps soften the kale nicely.
