A Fresh Family Favorite
Tracy Morton’s Kale & Brussels Sprouts Salad
Some recipes become staples because they're simple, flavorful, and requested again and again. For Windward resident Tracy Morton, this Kale & Brussels Sprout Salad is one of those dishes.
Adapted from a Bon Appétit recipe, the salad combines thinly sliced Tuscan kale and shredded Brussels sprouts with a bright lemon-Dijon vinaigrette, toasted almonds, and grated Pecorino cheese. The result is a fresh, flavorful dish that balances crisp textures with rich, savory notes.
Tracy often serves the salad alongside family favorites, and its versatility makes it a welcome addition to everything from casual weeknight dinners to gatherings with friends. The hearty greens hold up well after being dressed, making it an ideal make-ahead option for entertaining.
Ingredients
- ¼ cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely grated
- ¼ teaspoon kosher salt, plus more for seasoning
- Freshly ground black pepper
- 2 large bunches Tuscan kale (about 1½ pounds total), stems removed and leaves thinly sliced
- 12 ounces Brussels sprouts, trimmed and finely shredded
- ½ cup extra-virgin olive oil, divided
- ⅓ cup almonds with skins, coarsely chopped
- 1 cup finely grated Pecorino cheese
Directions
- Whisk together the lemon juice, Dijon mustard, shallot, garlic, salt, and pepper in a small bowl.
- Combine the kale and Brussels sprouts in a large serving bowl.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add almonds and toast until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate and season lightly with salt.
- Slowly whisk the remaining olive oil into the lemon mixture to create the dressing.
- Add the dressing and Pecorino cheese to the greens and toss well.
- Season with additional salt and pepper if desired.
- Top with toasted almonds and serve.