Kale & Brussels Sprout Salad
A flavorful salad that celebrates the winter produce. Delicious fresh kale and shredded Brussels sprout salad with a mustard-lemony dressing.
Ingredients
For the salad
- 300 gr/10.58oz kale
- 300 gr/10.58oz Brussels sprouts
- 1 medium carrot
- 6 radishes
For the dressing
- 1 medium lemon zest and juice
- 1 tablespoon mild mustard
- 4 tablespoon olive oil extra virgin
- ½ teaspoon sea salt
- black pepper, freshly ground to taste
- ¼ teaspoon garlic powder
Toppings
- 4 dried figs sliced
- 50 gr/1.76oz kefalotyri flakes
- 37 gr/¼ cup roasted pecans chopped
Instructions
For the Greens
- Wash all of the greens thoroughly. Remove the kale leaves from the tough middle stem, and cut them into bite-size pieces. Remove the outer leaves from the Brussels sprouts, slice them in half and slice them with a knife. Peel, and julienne the carrot. Thinly slice the radishes.
- Place all of the vegetables in a large bowl and set them aside.
For the dressing
- In a small bowl, add all of the dressing ingredients, and whisk until combined.
Assemble
- Add half of the dressing into the salad bowl, mix and let the flavors combine, and the kale leaves soften, for about 15 to 30 minutes.
- Serve in a platter or in individual servings topped with the pecans, dried figs and, cheese. Drizzle with the extra dressing and adjust salt and pepper to taste.
- Enjoy!
Notes
Shred the Brussels sprouts by removing the stems, cutting them in half, placing the cut side down, and with a sharp knife slicing them into thin shreds.
If you prefer the kale cut into ribbons and not bite-size pieces, remove the leaves from the stems, and then roll them together, placing the one on top of the other. With a sharp knife, slice them into the preferable thickness.
The salad is at its best the day that is made but you can store it in the fridge in an airtight container for up to 2 days. The flavor is great, but the greens can become a bit wilted.
Always taste your salads and adjust the seasoning according to your taste.