I promise I’m only temporarily headed back into Fall and Winter with this salad. But let’s just say it’s my farewell to Winter. One last hoorah with Brussels Sprouts and then we’ll kick them to the curb until next Fall. And this shredded kale and Brussels sprout salad is a wonderful way to bid adieu.
I’ve been known to convert some who’re are fearful of Brussels sprouts into Brussels sprout lovers. What the trick? Butter. And lots of it. I literally stew the little guys in a TON of butter and when they’re soft, glistening and fork tender, they are incredible. But, since I’m all about preparing dishes ahead of time, that stewing method doesn’t really work because you can’t serve a dish doused in butter at room temperature. You can see the butter, congealed and layered and quite honestly, it’s totally unappealing and unappetizing.
You may notice that I RARELY use butter in any of My Cold Canteen recipes. I tend to use oil as my fat when cooking but even better is when I don’t need to go near the stove top or oven at all. But, I knew I wanted to keep these baby cabbages raw.
Have you ever bitten into a whole raw Brussels sprout? Yeah. Me neither so that’s why, after trimming and halving the sprouts, I gave them a quick shred, or chiffonade. One little trick to secure a successful chiffonade out of an awkward shaped fruit or vegetable is to first ensure your item has a flat surface. Rest that flat surface on your cutting board and slice away!
Similarly, to chiffonade a leafy green or a bunch of herbs, it’s all about stacking, rolling and then cutting. Some ingredients are easier to roll than others, so do what’s most comfortable for you.
Next up, add some creamy diced avocado, toasted almonds and a sharp and salty tang from some Pecorino to this salad . Finish it off with my Dijon-Lemon dressing and you’re set!
If you’d like to build on this base of a salad, try some crumbled bacon or red and yellow toy box tomatoes for some color. Or for breakfast you can add a fried egg atop and let that runny yolk add to the dressing. I just thought of that and I so want that NOW!
Shredded Kale and Brussels Sprout Salad
- 4 cups loosley packed Lacinato kale
- 4 cups chiffonade Brussels sprouts
- 1/2 toasted quartered almonds
- 1 ripe avocado, diced
- 1/4-1/2 cup Dijon-Lemon Dressing
- 1/2 grated Pecorino
- Toss the shredded kale and Brussels sprouts together in a bowl.
- Add the toasted almonds and avocado
- Drizzle in the dressing and toss lightly with tongs. Be careful not to overdress.
- Top with grated Pecorino.
What can you PREP AHEAD?
- Shred the kale and Brussles sprouts up to 1 day before serving. Store in an airtight container or Ziplock bag
- Toast the almonds
- Make the dressing (up to 1 week ahead of time)