My friends all seem to be making Julie Van Rosendaal’s Kale and Brussels Sprouts Salad and giving it rave reviews. I have to say, I was a little skeptical about a salad with raw kale and Brussels Sprouts. I’m not a huge fan of raw broccoli either. But the dressing softens some of the harshness that the raw greens might otherwise have. I had it as a side dish the first night and then topped it with a runny egg the next two days for lunch. It turns out that my friends were right. The salad is awesome.
(adapted from my favorite food blogger Julie’s Kale & Brussels Sprouts Salad)
- 10 large Brussels Sprouts
- 1 bunch of kale
- 2 green onions
- ⅓ cup almonds (I used raw whole almonds, but roasted, salted almonds would be awesome too)
- 3 slices of bacon cooked and chopped into small pieces
- Grainy Mustard Dressing Ingredients
- ½ cup olive oil
- ¼ cup lemon juice
- 2 Tbsp. grainy mustard
- 1 small garlic clove, finely grated
- salt and freshly ground black pepper
- Discard the stems from the kale and cut it into thin strips.
- Cut the Brussels Sprouts in half and then slice into thin strips - discard the end.
- Chop the almonds into small pieces and slice the green onions.
- Mix the dressing ingredients into a container with a lid and shake well or into a small bowl and whisk.
- Combine the greens, almonds and bacon in a large bowl and toss with the dressing.
- Swap the green onions for shallots or red onions
- Skip the bacon and add some cheese like Parmesan or Pecorino (or it would be great with both)
Did They Eat It?
Gordie (4 years old): asked to try a piece of the kale. Said he liked it but wouldn’t eat any more
Nicky (14 months old): Not a huge fan but she liked the bacon.
Dana: Really good. perfect side to a less than virtuous main dish. I tried it topped with an over easy egg and it made a delicious lunch.