Kale Brussels Sprout Salad Recipe Epicuriouscom

WARM BRUSSELS SPROUT SALAD

Warm Brussels Sprout Salad image

Provided by Clark Frasier

Categories Salad Vegetable Side Christmas Thanksgiving Vegetarian Quick & Easy Brussels Sprout Christmas Eve Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 2

Ingredients

6 tablespoons (3/4 stick) butter
12 large brussels sprouts, leaves separated, core discarded (about 12 cups)

Steps:

Cook butter in large skillet over medium heat until just beginning to brown. Add brussels sprout leaves. Toss until just beginning to wilt but still green, about 3 minutes. Season with salt and pepper.

KALE AND BRUSSELS SPROUT SALAD

Kale and Brussels Sprout Salad image

Provided by Nancy Fuller

Categories side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 11

Ingredients

3 cups Brussels sprouts
1 large bunch Tuscan kale, center stems discarded
1 small clove garlic
1 small shallot
1 cup finely grated pecorino
1/2 cup extra-virgin olive oil
1/2 cup toasted pine nuts
2 tablespoons Dijon mustard
3 lemons, zested and juiced
Salt and freshly ground black pepper
Salt and freshly ground black pepper

Steps:

In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside.
In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.

Nutrition Facts : Calories 272 calorie, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 510 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 9 grams, Sugar 1 grams

SHAVED BRUSSELS SPROUT SALAD WITH FRESH WALNUTS AND PECORINO

Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino image

Categories Salad Walnut Raw

Yield makes 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stem ends left intact
1 cup walnuts, lightly toasted (3 1/2 ounces)
2 tablespoons finely grated pecorino romano, or to taste
1/4 cup olive oil
3 tablespoons fresh lemon juice
Special equipment: Adjustable-blade slicer (mandoline)

Steps:

Holding each Brussels sprout by its stem end, cut into very thin slices; discard the stem ends. Toss in a bowl to separate the layers.
Lightly crush the walnuts with your hands and add to the sprouts along with the cheese, oil, and lemon juice, then toss to combine. Season with pepper.
do ahead
The WALNUTS can be toasted 1 day ahead and kept in an airtight container at room temperature.
The BRUSSELS SPROUTS can be sliced 3 hours ahead and chilled, covered. Toss with remaining ingredients just before serving.

KALE SALAD WITH BRUSSELS SPROUTS, APPLES, AND HAZELNUTS

Kale Salad with Brussels Sprouts, Apples, and Hazelnuts image

Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.

Provided by Susan Spungen

Categories Salad Kale Brussels Sprout Cheese Apple Radish Healthy Low Cal Low Cholesterol Kid-Friendly Small Plates

Yield 8-10 servings

Number Of Ingredients 13

Ingredients

2/3 cup hazelnuts (3 ounces)
1/4 cup fresh lemon juice (from 1 large lemon)
2 tablespoons Dijon mustard
2 tablespoons finely chopped shallot (about 1 medium)
1 small garlic clove, finely grated
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pound Tuscan kale (about 2 small bunches), stemmed, leaves thinly sliced
3/4 pound Brussels sprouts, trimmed, thinly sliced
2 ounces Mimolette cheese or aged gouda, grated on the large holes of a box grater (1 cup)
1 crisp apple, such as Pink Lady or Honeycrisp, cored, cut into matchsticks
6 radishes, halved, thinly sliced

Steps:

Heat oven to 350°F. Place hazelnuts on a rimmed baking sheet and toast 8-10 minutes, tossing once or twice, until fragrant and skins have blistered. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool, then coarsely chop. Set aside.
Meanwhile, whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
Add cheese, apple, and half of the radishes; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with nuts and remaining radishes.
Do ahead
Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.

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