Kale and Brussels Sprout Salad

Prep Time

20 minutes

Prep Notes

The lemon will juice better if at room temperature. 

I like to wash and stem the kale then slice it by rolling it up and slice several pieces at a time. This will speed things up.  

Use a Cuisinart to slice the brussel sprouts

Cooking Time

2 minutes




  • ¼ cup fresh lemon juice
  • 2 T. Dijon mustard
  • 1 T. minced shallot
  • 1 small garlic clove, finely grated
  • ¼ tsp kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 2 large bunches of Tuscan (or Lacinato) kale, about 1 1/2 # total, center stem discarded, leaves thinly sliced
  • 12 oz Brussels sprouts, trimmed, finely grated or shredded with a knife
  • ½ cup Extra Virgin Olive Oil (evoo), divided use
  • 1/3 cup almonds with skins, coarsely chopped
  • 1 cup finely grated Pecorino


Combine lemon juice, Dijon, shallot, garlic, ¼ tsp salt, and a pinch of pepper in a small bowl.  Whisk to combine.  Set aside to let flavors meld.

Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.

Measure ½ cup evoo into a cup.  Spoon 1Tbsp. oil from cup into a small skillet. Heat oil over medium heat. Add almonds to skillet and stir frequently until golden brown in spots,about 2 minutes.  Transfer nuts to a paper-towel lined plate. Sprinkle almonds lightly with salt.

Slowly whisk remaining EVOO with the lemon-juice mixture.  Season dressing to taste with salt and pepper. Add dressing and cheese to kale mixture, toss to coat. Season lightly with salt and pepper.  Garnish with almonds.


This delicious salad holds up for a couple of days in the refrigerator.  It's a crowd pleaser for sure. 


Epicurious, but submitted by Heidi Lindahl