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Salads

Kale and Brussels Sprout Salad - 2016
​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Sherry Nohl

INGREDIENTS
  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard (or substitute, see below)
  • 1 tablespoon minced shallot
  • 1 small garlic clove, finely grated
  • 1/4 teaspoon kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
  • 12 ounces Brussels sprouts, trimmed, finely chopped, grated or shredded with a knife
  • 1/2 cup extra-virgin olive oil, divided
  • 1/3 cup almonds with skins, coarsely chopped
  • 1 cup finely grated Pecorino, Romano or Parmesan cheese

​PREPARATION
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high 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 olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

Do Ahead: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.​

Serving Suggestion: Use dried cranberries or dried cherries for additional flavor and texture. Joan likes to use a dijon mustard substitute for this recipe. See below. 

Dijon Mustard Substitute
  • 1 tablespoon dry mustard
  • 1 teaspoon water
  • 1 teaspoon white wine vinegar (or 1/2 white wine, 1/2 white vinegar)
  • 1 tablespoon mayonnaise (substitute plain Greek yogurt for a healthier option)
  • 1 pinch sugar

Mix all ingredients. Makes about 2 tablespoons.

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  • Home
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  • Appetizers & Starters
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  • Soups & Stews
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  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking