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!

  

  

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

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