Brussels & Kale Recipe

Prepare vegetables

Trim the ends of the Brussels sprouts and halve them lengthwise. Remove tough stems from kale, stack the leaves, roll and thinly slice into ribbons. Core and thinly slice the apple. Place Brussels, kale, and apple in a large mixing bowl and toss with chopped parsley; set aside.

If you prefer softer Brussels, you can blanch the halved sprouts in boiling salted water for 2 minutes, then shock in ice water, drain well, and proceed to toss with the kale and apple.

Toast and chop almonds

Heat a small skillet over medium heat and add 1 tsp olive oil. Add raw almonds and toast, stirring frequently, until fragrant and lightly golden, about 4–5 minutes. Transfer to a cutting board to cool slightly, then roughly chop so some pieces remain larger for crunch.

Combine with Parmesan

In a small bowl, mix the chopped toasted almonds with the grated Parmesan, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Set aside.

Cook bacon

Place the 1/2-inch bacon pieces in a cold skillet and turn heat to medium. Cook, stirring occasionally, until the fat renders and pieces are crisp at the edges, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate to drain. Reserve 1 tablespoon of the bacon fat in the skillet for optional use (see note).

Make vinaigrette

In a medium bowl whisk together 3 tbsp well-stirred tahini, 2 tbsp maple syrup, 2 tbsp apple cider vinegar, 1 tsp Dijon, 1 tbsp lemon juice, and 1 minced garlic clove. Slowly whisk in 2 tbsp extra-virgin olive oil. If the dressing is too thick, whisk in warm water, 1 tbsp at a time, until you reach a pourable consistency (about 2 tbsp). Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust acidity or sweetness as desired.

Toss salad

Pour about three quarters of the maple-tahini vinaigrette over the salad base in the large bowl. Toss thoroughly to coat the shredded kale, halved Brussels, and apple slices. Let sit for 5 minutes so the kale softens and absorbs the dressing; toss again.

Add warm bacon and topping

While the salad rests, crumble or roughly chop the reserved cooked bacon. Scatter the warm bacon over the dressed salad (the warmth helps meld flavors). Then sprinkle the almond-Parmesan mixture evenly over the top.

Finish and serve: Drizzle any remaining vinaigrette as needed. Finish with 1/2 tsp flaky sea salt and a pinch (1/4 tsp) red pepper flakes if using. Serve immediately.