Shredded Kale & Brussels Recipe

Combine apple cider vinegar, water, sugar and 1 tsp kosher salt in a heatproof bowl or jar. Stir until sugar and salt dissolve.

Add the thinly sliced red onion to the pickling liquid, press down so slices are submerged, and let sit at room temperature for at least 20 minutes (or refrigerate for up to 24 hours). Drain before using. Quick-pickling mellows the onion’s bite and adds bright acidity to the salad.

Warm a small skillet over medium heat. Add 1 tsp olive oil and the sliced almonds. Toast, stirring frequently, until almonds are golden and fragrant, about 3–5 minutes. Watch closely to avoid burning.

Transfer almonds to a plate to cool. Once cool, roughly chop if desired. Measure out 1 cup freshly grated Parmesan and reserve a little extra for serving.

In a small bowl or jar, whisk together 3 tbsp lemon juice, 2 tsp honey and 1 tsp Dijon mustard until honey dissolves.

Slowly whisk in 6 tbsp extra-virgin olive oil until emulsified. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust acidity or sweetness — add a little more honey for sweetness or another 1 tsp lemon juice for brightness.

Massage kale

Place shredded kale in a large mixing bowl. Add 1–2 tbsp of the prepared vinaigrette (reserve the rest) and a pinch of the kosher salt. Using your hands, massage the kale for 1–2 minutes until the leaves soften and darken. This tenderizes the kale and reduces bitterness.

Add the thinly sliced Brussels sprouts to the massaged kale and toss to combine.

Add drained pickled red onion, toasted almonds (reserve a small handful for garnish) and 3/4 cup of the grated Parmesan to the bowl. Toss gently to distribute ingredients evenly.

Pour additional vinaigrette as needed (start with another 1–2 tbsp) and toss again until the salad is evenly dressed but not soggy. Taste and adjust seasoning with the finishing salt and 1/4 tsp black pepper.

Transfer salad to a serving platter or individual plates. Garnish with remaining Parmesan, reserved almonds, a light sprinkle of lemon zest if using, and an extra drizzle of honey (optional) or a few drops of vinaigrette.