Shredded Kale and Brussels Sprout Salad Recipe

Name: Shredded Kale and Brussels Sprout Salad Recipe
Yield: 6 servings
Ingredients: 1 pound Brussels sprouts; 1 pound lacinato kale (also known as black, dinosaur or Tuscan kale); 1/4 cup freshly squeezed lemon juice; 1 teaspoon anchovy paste (or 2 anchovy fillets mashed up); 1 garlic clove, grated or minced; Pinch of Crushed Red Pepper Flakes; 1/2 teaspoon kosher salt, plus more to taste; 1/2 cup extra virgin olive oil; 1 cup grated pecorino*, plus more for sprinkling; 1 cup chopped toasted walnuts; freshly ground black pepper

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5.0

6 reviews

Excellent

Servings
6 servings

Shredded Kale and Brussels Sprout Salad Recipe

Orion Moreno

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

1 pound Brussels sprouts
1 pound lacinato kale (also known as black, dinosaur or Tuscan kale)
1/4 cup freshly squeezed lemon juice
1 teaspoon anchovy paste (or 2 anchovy fillets mashed up)
1 garlic clove, grated or minced
Pinch of Crushed Red Pepper Flakes
1/2 teaspoon kosher salt, plus more to taste
1/2 cup extra virgin olive oil
1 cup grated pecorino*, plus more for sprinkling
1 cup chopped toasted walnuts
freshly ground black pepper

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Instructions

Trim the stem end of the Brussels sprouts and remove any discolored or damaged outer leaves. Cut each sprout in half from top to bottom. Shred Brussels sprouts with a sharp knife or a food processor fitted with a slicing disc. Remove the ribs from the kale, and discard. Chop remaining leaves into bite-sized strips. Place sprouts and kale in a large bowl, and set aside.
Add lemon juice, anchovy paste, garlic, red pepper and kosher salt to a small bowl, whisking to combine. Whisk in olive oil until full incorporated. Drizzle over the prepared greens, and using your hands, massage the dressing into the shredded and chopped leaves. Toss in pecorino and toasted walnuts. Let the salad sit at room temperature for 20 - 25 minutes until the leaves are tender. Season to taste with additional kosher salt and black pepper.
To serve, spoon salad in a big bowl, and top with a sprinkling of pecorino cheese. Store any leftover salad covered in the refrigerator for up to 1 day.

Notes

* When grating a large amount of hard cheese, I like to use a food processor fitted with a steel blade. Simply chop pecorino up into large chunks, and toss into the food processor. Blitz until the texture is finely ground.