Brussels Kale Salad Recipe

Salad

1. 1

   Prepare brussels sprouts and kale

   Trim the ends of the brussels sprouts and remove any yellow outer leaves. Using a sharp knife or a mandoline, thinly shave the brussels sprouts until you have about 4 cups. Stack kale leaves, remove and discard the thick stems, then thinly slice the leaves to yield about 3 cups. Place both shaved brussels sprouts and shredded kale in a large mixing bowl.

2. 2

   Cook bacon

   Place 6 bacon slices in a cold skillet, then turn heat to medium. Cook, turning occasionally, until bacon is crisp and browned, about 8–12 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain and cool. Reserve 1 tablespoon of the bacon fat; discard the rest or save for another use. Once cooled, chop or crumble the bacon into bite-sized pieces.

3. 3

   Toast almonds

   In a dry skillet over medium heat, add 1 cup slivered almonds and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch carefully to avoid burning. Remove from heat and let cool.

4. 4

   Make maple-parmesan dressing

   In a small bowl or jar combine 3 tablespoons maple syrup, 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 4 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes. Whisk or shake vigorously until the dressing is emulsified. Add 1/2 cup (measure from the 1 cup parmesan) finely grated parmesan to the dressing and whisk to incorporate. Taste and adjust seasoning (add more lemon for brightness or more maple for sweetness).

5. 5

   Assemble salad

   Pour about two-thirds of the dressing over the bowl with shaved brussels sprouts and kale. Use clean hands or salad tongs to massage the dressing into the greens for 1–2 minutes—this softens the kale and melds flavors. Add the remaining 1/2 cup grated parmesan, the toasted almonds, and the crumbled bacon. Toss gently to combine, adding more dressing as needed to lightly coat everything.

6. 6

   Finish and serve

   Transfer the salad to a serving bowl or platter. Taste and adjust with a pinch more salt, pepper, or a drizzle of maple if desired. Garnish with a few extra almond slivers and a light shaving of parmesan. Serve immediately or let sit 10–15 minutes to allow flavors to meld; the salad keeps well refrigerated for up to 1 day (dress just before serving if making ahead).