504 Main by Holly Lefevre: Lemony Brussels Sprout and Kale Salad

11.19.2012

Lemony Brussels Sprout and Kale Salad

I happen to love Brussels Sprouts.
I love going into the store and seeing the stalks of Brussels Sprouts.
I even introduced my son to them a few years ago
and they are one of his favorite veggies
(and no we do not even include bacon with them).
I am still working on my daughter! 
BUT my guest LOVE this salad!


This year I will be making Joe his favorite variety of Brussels Sprouts, but I will also be adding a salad to the menu. My friend made this for me a few months ago and seriously since then, I eat it just about every day. I love the healthful qualities of the Brussels Sprouts and Kale, and the lemony dressing just makes the salad, well, to me perfect!

This original salad is from Epicurious.
(and I have ran across various version on many web sites too)
Most of my adjustments are made to accommodate ingredients I typically have on hand. I also happen to like the Brussels Sprout shredded (with my food processor) an the kale thinly sliced as well.



INGREDIENTS
Makes a Single (Large) Serving or 2 Regular (side) Servings.
(Just multiple the ingredients as necessary for your group).
Since I eat this as a meal, the serving is large and probably equals about 2 regular servings.

I also like this salad because kale and Brussels Sprouts are so hardy, I can cut extra and save them for a few days at a time (w/o dressing)

  • Brussels Sprouts (shredded) - I use about 6-8 sprouts for a single serving
  • Kale (thinly sliced) about 2 cups (5 large leaves). It really depends on the size of your kale and ultimately what ratio of kale to Brussels Sprouts you prefer.


TOPPINGS
  • 2 Tablespoons (or more to you liking) Parmesan, Romano, and Asiago Cheese, shaved. You can use different cheeses or just one one these. (NOTE: leave the cheese off for a strictly vegetarian salad)
  • 2 Tablespoons (or to your liking) Roasted and Unsalted Sunflower Seeds 


DRESSING
When I make the dressing, I make enough for about 4 servings and store it in a jar. As I start to run low, I check the mustard and garlic levels, and if they are still fine, I add juice and olive oil.
  • 1/4 cup lemon juice. I usually use the juice of two lemons (and don't really measure.)
  • 1/3 cup Olive Oil
  • 3 cloves garlic, minced
  • 1 heaping Tablespoon stone ground Dijon mustard 


MAKE IT! 
I have sliced the kale and Brussels Sprouts with a sharp knife and it tastes just fine. BUT I have found I much prefer the salad when I use my food processor. Normally I do not like the ends of the Brussels Sprouts, but when I use the food processor, they get chopped so fine, Id not notice a difference.
  • First, wash and dry the Brussels Sprouts.
  • Fit my food processor with the chopping/grating blade and lock the bowl and top into place.
  • Place my 6 Brussels Sprouts into the chute, turn on the machine and press with the pusher. 
  • NOTE: I often do enough sprouts to make a few salads and store them in an air tight container. 

  • Remove the chopping/grating blade and outfit the food processor with the slicing blade.
  • Next, I place my leaves of kale in a salad spinner (or you can wash the leaves individually). Once dry, I put a few leaves into the chute at a time and slice my kale.

  • NOTE: Just as with the Brussels Sprouts, I often slice more Kale and save it in an air tight container. 
  • Mix these two elements together in a large bowl. 
 
DRESSING
(Makes about 1/2 cup)
  • Measure olive oil into a jar with a lid
  • Juice the two lemons. First roll each lemon firmly on the counter to "release" the juice. I juice mine over a measuring cup with a strainer to keep any seeds from getting in the mix. 
  • Add lemon juice to olive oil in a jar
  • Place the stone ground mustard into the jar
  • Add the minced garlic.
  • Place the lid on the jar and give it a really good shake!
  • NOTE: As per your personal taste, adjust the oil to lemon juice mixture, as well as the garlic and mustard ratio until you get the taste you prefer.

I like to toss the dressing (about 3 Tablespoons) into the
kale and sprout mixture first, and toss really well. 

Add the sunflower seeds and cheese, toss again! And eat!

So, what do you think?
I know Brussels Sprouts seem to be a hard sell...
but man oh man they are good and this salad has
won over many non-Brussels Sprout/Kale people!

  
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This post is written and created at 504 Main by Holly Lefevre
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12 comments :

  1. I just love greens and try to eat them
    at least 4 times a week.. this salad
    is on the menu tomorrow.. thanks so
    much for sharing because it looks
    good!
    Happy Thanksgiving to you and your
    family.
    Sandy

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  2. That looks delicious, Holly but I've got to admit I've never tried Brussels sprouts! I don't have anything against them but no one has ever served them to me and I've never thought of buying them to make myself!

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  3. Oh, looks great! I love brussels sprouts! Thank you for the recipe and happy Thangsgiving!

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  4. Oh, how delicious that looks!! I love Brussel Sprouts and would love to try this...if only the rest of the family ate greens:-(

    Have a Happy Thanksgiving!

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  5. This looks and sounds really good, Holly! I've never had Brussels Sprouts OR kale. Crazy right? I will have to give this a try!

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  6. Holly, this looks awesome and all it's goodness for your is so inspiring to make it!

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  7. This salad -- one of the many reasons I feel very blessed to live in the same neighborhood with you, my friend!

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  8. What a cool salad... I would never have thought of that combo of ingredients. Wishing you and your darling family a delicious Thanksgiving!

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  9. That looks so good! I eat kale & brussels sprouts all the time - can't wait to make this!

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  10. That sounds delicious! I can't wait to try it.

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  11. Kale and Brussels Sprouts are among my favorites. Cannot wait to try this out!

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  12. I have only tried (cooked) brussels sprouts once & wasn't a fan. I have heard they taste different raw & this salad is selling me, it looks delicious! Oh, and we are definitely shopping at the same place. I always have that exact cheese & sunfower seeds on hand :)

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