Kale Salad with shredded Brussel Sprouts, Apples and Marcona Almonds

23 12 2015

I made this yummy salad for a picnic and everybody went crazy for it. I recommend slicing the Brussels Sprouts thinly and then chopping them just a little because they are a little tough on the tooth if you get too big a piece. You can use Marcona almonds or toasted hazelnuts also work well in this recipe.

8 – 10 servings


2/3 cup Marcona almonds roughly chopped

1/4 cup fresh lemon juice

2 tbsp Dijon Mustard

2 tbsp minced shallot

1 garlic clove, minced

salt and pepper to taste

1/2 cup extra-virgin olive oil

1 pound Tuscan kale, stemmed and thinly sliced

3/4 pound Brussels sprouts, trimmed, thinly sliced and then roughly chopped

Grated Pecorino Romano to taste

1 crisp apple, cut into matchstick pieces

6 radishes, thinly sliced (optional)


Whisk lemon juice, mustard, shallot and garlic then whisk in the oil in a slow, steady stream. Season dressing with salt and pepper.

Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing and massage dressing into the greens.

Taste and add more dressing if needed. Add cheese, apple, and half of the radishes and season with salt and pepper. Transfer to a serving bowl and top with nuts and remaining radishes.




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