Irresistible Kale and Brussels Sprout Salad with Zesty Lemon Vinaigrette

Life can get hectic. Just recently, after an engaging photoshoot that left me with nearly a thousand raw files, my iMac dramatically informed me it was running out of space! Managing a growing digital library is a challenge, but thankfully, a new external hard drive is on its way, promising two more terabytes of storage to fill. It’s a small victory, but one that certainly brings a smile to my face.

However, what truly makes me happy, day in and day out, is this incredible Kale and Brussels Sprout Salad. It’s a dish that embodies everything wonderful: fresh greens, savory bacon, and rich cheese. My only contemplation is how to elegantly incorporate dark chocolate to make it truly complete, but for now, this salad is pure bliss just as it is.

The Brussels Sprout Renaissance: From Feared Foe to Favorite Food

For many years, Brussels sprouts held a dubious reputation in my mind, conjuring memories of overcooked, bitter vegetables from childhood. Like many, I avoided them at all costs. That is, until a fortuitous day at a relative’s house when I hesitantly tried them. To my utter surprise, I loved them! Perhaps it was the generous amount of butter and garlic they were cooked in, but from that moment, my perception completely transformed. Now, I embrace them in every form: roasted until caramelized, pan-fried to a crisp, gently steamed, or, as we’re doing today, delightfully raw and thinly sliced in a vibrant salad.

Brussels sprouts are truly versatile, offering a unique texture and a slightly peppery flavor that shines when prepared properly. Rich in vitamins K and C, and a great source of fiber, these miniature cabbages are a nutritional powerhouse. When sliced thinly, they lose their potential bitterness and offer a satisfying crunch, making them an ideal component for a fresh, light salad that’s anything but boring.

Embracing Raw Goodness: A Simple Yet Sophisticated Salad

Today’s recipe focuses on a light and refreshing approach, showcasing the raw beauty of both kale and Brussels sprouts. This salad is not just easy to prepare; it’s packed with nutrients and vibrant flavors that will invigorate your palate. The dressing for this particular recipe bears a delightful resemblance to the lemon vinaigrette we’ve previously enjoyed in our Kale and Sweet Potato Salad, ensuring a burst of zesty freshness that perfectly complements the hearty greens.

Making a homemade dressing is a game-changer for any salad. It elevates the flavors, allows you to control the ingredients, and avoids the often-unnecessary sugars and preservatives found in store-bought options. This particular lemon vinaigrette is incredibly simple yet yields a complex, bright, and utterly delicious result that ties all the salad components together harmoniously.

Crafting the Zesty Lemon Vinaigrette

The foundation of any great salad is its dressing, and this lemon vinaigrette is exceptionally simple and far superior to anything you’ll find pre-made. To create this bright and flavorful concoction, simply combine extra virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, and a generous pinch of salt and freshly ground black pepper in a small bowl. Whisk these ingredients vigorously until they are thoroughly emulsified and well combined. The result is a tangy, aromatic dressing that perfectly balances the robust flavors of the greens and rich additions.

For those who appreciate the finer things, a good Dijon mustard makes all the difference. I confess, I’m a bit of a connoisseur, and the classic Grey Poupon commercials from my childhood still resonate. There’s just something about its distinctive flavor that elevates a dressing from good to exceptional. While this isn’t a sponsored endorsement, using quality ingredients truly enhances the final taste!

Preparing Your Powerhouse Greens

Now, let’s turn our attention to the star ingredients of the salad. Begin by preparing your kale. Wash the kale thoroughly, remove the tough central ribs, and then thinly slice the leaves. Place the finely sliced kale into a large mixing bowl. A crucial step for raw kale salads is to “massage” the kale with a tiny bit of olive oil or part of your dressing for a minute or two. This breaks down the tough fibers, making the kale more tender, easier to chew, and more palatable without losing its nutritional value. This simple technique ensures a far more enjoyable salad experience.

Next, prepare your Brussels sprouts. After cleaning them, you’ll want to thinly slice them. You can achieve this using a mandoline for uniform slices, a box grater for a shredded texture, or simply a sharp chef’s knife, as I often do, to cut them into delicate, thin ribbons. The goal is to make them fine enough to blend seamlessly with the kale and absorb the dressing’s flavors. Add the prepared Brussels sprouts to the bowl with the kale, allowing these vibrant greens to mingle and prepare for their flavorful journey.

Assembling the Ultimate Salad

With your greens ready, it’s time to introduce the textural and flavor enhancers. Add the chopped raw almonds to the bowl. These nuts provide a delightful crunch and a subtle nutty flavor that complements the earthiness of the vegetables. Give the kale and Brussels sprouts a good preliminary toss with the almonds to ensure an even distribution.

Finally, it’s time for the “goodness” that elevates this salad to a truly satisfying meal: the dressing, grated Parmesan cheese, and crispy, chopped bacon. These ingredients add layers of savory, salty, and umami flavors that make every bite an experience. For a vegetarian option, simply omit the bacon and perhaps add some toasted pecans or walnuts for extra crunch.

Once all the components are in the bowl, give the salad another thorough toss. Use your hands to gently mix everything, ensuring that every piece of kale and Brussels sprout is beautifully coated in the zesty lemon vinaigrette, and that the bacon and cheese are evenly distributed throughout. This ensures a consistent burst of flavor and texture with every forkful.

Serving and Savoring Your Creation

The final step is the most rewarding: serving and enjoying your meticulously prepared Kale and Brussels Sprout Salad. Transfer the vibrant salad to individual plates or a large serving platter. For an extra touch of elegance and flavor, grate a little more fresh Parmesan cheese over the top just before serving. The aroma of the cheese, combined with the freshness of the greens and the savory bacon, is simply irresistible. This salad is best enjoyed immediately when the greens are crisp and the flavors are at their peak. It makes a fantastic light lunch, a satisfying side dish, or even a delightful main course when you’re craving something fresh and wholesome.

This salad isn’t just a meal; it’s a testament to how simple, fresh ingredients can come together to create something truly extraordinary. It’s a dish that proves healthy eating can be incredibly delicious and satisfying. So go ahead, prepare this delightful salad, and savor every bite. ENJOY!!

Kale and Brussels Sprout Salad Recipe

By Brita Britnell

Ingredients

Dressing:

• ¼ cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice, freshly squeezed
• 2 cloves garlic, minced
• ¼ tablespoon sea salt
• Black pepper to taste

Salad:

• ~8 Brussels sprouts, thinly sliced with a knife or box shredder
• 3 cups kale, tough stems removed and thinly sliced
• ¼ cup raw almonds, chopped
• ⅓ cup Parmesan cheese, freshly grated
• 4 slices of bacon, cooked until crispy and chopped (omit for vegetarian)

Instructions

1. Begin by combining all your dressing ingredients: olive oil, Dijon mustard, fresh lemon juice, minced garlic, sea salt, and black pepper. Whisk vigorously until all ingredients are thoroughly combined and the dressing is emulsified.
2. In a large mixing bowl, combine the thinly sliced kale, thinly sliced Brussels sprouts, and chopped raw almonds.
3. Add the prepared dressing, grated Parmesan cheese, and crispy chopped bacon to the bowl with the greens and almonds.
4. Toss all the ingredients together until the greens are well coated with the dressing and all components are evenly distributed throughout the salad.
5. Serve immediately to enjoy the freshest flavors and textures. For an extra flourish, grate a touch more Parmesan cheese on top before serving.

Happy Tuesday to you, and happy cooking!