I like to sneak in greens. As in, I have an irrational fear that I'll never get enough green vegetables in my body and then I will wrinkle up and my skin will never glow and probably my hair will fall out and all of that could have been prevented if I just put a handful of spinach in my smoothie. I can't be the only one...?
When Matty and I got married, I figured I'd need to do a lot of sneaking green vegetables for the both of us, since I didn't want him to wrinkle or not glow, either. That was until my mom and sister devised this salad - and my dear husband ate every single bite of it until even the leftovers were gone.
Because of this salad, I've become more bold with my "greens as stand alone" dishes. My mom has served this at parties and family functions, and it's received rave reviews from crowds who generally prefer the chips and dip route. This recipe was inspired by this one, a few additions by my mom & sis, and finally some tweaks by me. Enjoy!
KALE + BRUSSELS SPROUT SALAD
Yield 8-10 servings
For the dressing:
1/4 cup fresh lemon juice
1/3 cup extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons minced shallot
1 large garlic clove, finely grated or minced
1/2 teaspoon pink Himalayan sea salt
Freshly ground black pepper
For the salad:
1-2 large bunches of kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced like slaw
12 ounces Brussels sprouts, trimmed, finely sliced (Trader Joe's sells a bag pre-cut)
For the toppings:
1/3 cup roasted almonds with skins, coarsely chopped
1/3 cup plump dried cranberries or cherries
Whisk together dressing, cover, and set aside to enhance flavors. Wash and dry kale, removing center stems. Place kale in a large bowl and "massage" it with your hands to break down the texture and soften the leaves. Toss in Brussels sprouts.
If you're making the salad ahead of time you can choose to stop here and refrigerate the dressing and salad separately, then mix before serving. I prefer to add the dressing and mix in the almonds and cranberries to let the flavors meld. Kale and Brussels sprouts are hearty vegetables and they won't get too soggy over time.
This salad will last 3-4 days. We like to make one big batch and eat it throughout the week for lunch with a side of grilled chicken or smoked sausage!