Brussels Sprouts Salad Recipe

Prepare the kale

Remove tough ribs from the kale and roughly chop leaves to yield about 4 cups packed. Rinse and spin dry. Place kale in a large mixing bowl, sprinkle 0.25 tsp kosher salt over it and massage with your hands for 1–2 minutes until the leaves become softer and slightly glossy.

Prepare the Brussels sprouts

Trim the stem ends and remove any ragged outer leaves. Using a sharp knife or mandoline, thinly slice the sprouts into shreds (about 2 cups). Pat the shredded Brussels dry with paper towels to remove excess moisture.

Cook the bacon

Place 4 slices of thick-cut bacon in a cold skillet and set over medium heat. Cook, turning occasionally, until crisp and evenly browned, 7–9 minutes. Transfer to paper towels to drain, then chop into 1/2-inch pieces.

Toast the Marcona almonds

Heat a small dry skillet over medium heat. Add 0.5 cup spicy Marcona almonds and toast, stirring or shaking the pan, until fragrant and just beginning to color, 1–2 minutes. Remove to a plate to cool, then roughly chop. (If your Marconas are already strongly roasted or heavily seasoned, skip to chopping.)

Prepare the Manchego and cherries

Using a vegetable peeler or sharp knife, shave 0.75 cup of Manchego into thin ribbons; reserve a few extra shavings for garnish. If dried cherries seem very dry, briefly soak them in 1–2 tablespoons warm water for 3–5 minutes, then drain.

Make the dressing

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 2 tbs finely grated Manchego, 1 tsp Dijon mustard, 1 tbs honey, 1 tsp lemon zest, 0.5 tsp salt and 0.25 tsp freshly ground black pepper. Whisk vigorously or shake in a jar until the mixture emulsifies into a cohesive dressing. Taste and adjust seasoning—add a pinch more salt or a dash more honey if needed.

Combine the dressed greens: Add the shredded Brussels sprouts to the massaged kale in the large bowl. Pour about half of the dressing over the greens and toss thoroughly to coat. Let sit 1–2 minutes so the dressing softens the Brussels slightly.

Add toppings and finish: Add the shaved Manchego (reserve a few shavings for garnish), chopped toasted Marcona almonds, chopped crisp bacon, and drained dried cherries to the bowl. Drizzle the remaining dressing as needed (use more or less depending on taste) and gently toss to combine—be careful not to overwork the salad so the shavings hold their shape.

Plate and serve: Divide the salad among plates or bowls. Garnish with extra Manchego shavings and a light scattering of cracked black pepper. Serve immediately.