I've used this site for 18 years and I'm so surprised people actually like this recipe. A bright alternative to heavy sides, this hearty kale salad recipe adds crunchy chopped almonds and crisp shredded brussels sprouts. Served this to friends last night and we all loved it. The toasted almonds were a great touch as was the Pecorino. Used baby kale - 10 oz. I followed the recipe exactly, used Trader Joe's bagged Tuscan kale and trimmed and cored my b.sprouts before shredding. Meanwhile, slice the brussels sprouts. Okay - Brought this to a church pot luck. The almonds are a chore, but worth it. How to make a Kale and Brussels Sprouts Salad Begin by toasting the walnuts in a 350°F oven for 5-8 minutes, or until fragrant. Per user reviews I made the dressing ahead of time for flavors to meld. Hold the blunt side of the knife at an angle and use the blade to drag and smash the garlic and salt across the board. This is going into my regular rotation! made pretty much as written (added pomegranate seeds for pizazz and a splash of color) and got tons of compliments and people fighting to take home the leftovers- which were still great the next day. Add 1/4 cup olive oil, the lemon juice and a few grinds of pepper to the bowl and whisk to combine. Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Toss the kale mixture one more time and season to taste with salt and pepper, keeping in mind that the halloumi is salty. That's basically the highest complement he gives, so let that speak for itself. Salad doesn’t always get the glory it’s due, but that’s not the case here. Everyone loved it! It's a great salad to meal prep for the work week because it stays good for several days. Mix thinly sliced kale and shredded brussels sprouts in a large bowl. Rinse the chopped kale and chopped brussels sprouts, then put them in a plastic drain basket (or salad spinner) to dry. Place the stem end down, and cut Brussel sprouts in half. Besides that the salad components worked well together! Remove the paper skin, then run a knife through the garlic a few times until finely chopped. Measure 1/2 cup oil into a cup. Slowly whisk remaining olive oil in cup into lemon-juice mixture. I stuck strictly to the recipe, and it was a surprise hit at our Thankgiving! Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). I bought lightly salted/roasted almonds and smashed them. I think of it often. Shredding the brussel sprouts in a food processor makes them much easier to prepare and consume. This is so simple and tasty - a great dish to bring to a potluck or dinner party. I just wish there was a cheese as good as pecorino since it's a pain to find sometimes - I've tried with a quality parm, and its just isn't the same. It made a TON and will be a fantastic go-to side for future large party dinners. I added a sprinkle of red pepper flakes into the dressing for a small kick. No bacon? It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Salty, fried halloumi cubes are the star of this bright, lemony kale and brussels sprouts salad. 119 Kale Recipes for When You're Craving Greens, 81 Best Easy, Healthy Recipes for the Week Ahead, 11 Salads That Actually Make Sense for Winter, Our 111 Best Gluten-Free Recipes for Thanksgiving, 67 Healthy Thanksgiving Recipes that Are Actually Delicious, Our 30 Favorite Recipes for Brussels Sprouts. Lacked a ton of flavor. Very flavorful. I was really underwhelmed by this recipe, considering how many 4 fork reviews there were. I used about 1/2-2/3 of olive oil required and the cheese I opted for shredded pecorino. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Opt out or, tablespoons fresh lemon juice (from 1 lemon), ounces thinly sliced lacinato kale, ribs removed before slicing (about 4 cups), ounces brussels sprouts, trimmed and thinly sliced (about 2 cups), Comice or Bartlett pear, cored and thinly sliced. Subscribe now for full access. Slowly whisk remaining olive oil in cup into lemon-juice mixture. I cheated. Add 1/4 cup olive oil, the lemon juice and a few grinds of pepper to the bowl and whisk to combine. Pour the olive oil, lemon juice, pinch of salt, and small pinch of freshly ground pepper all over. This crisp, crunchy salad makes a perfect compliment to the rich, heavy dishes on the table, and even the meat-and-potatoes folks enjoyed it. Transfer nuts to a paper towel-lined plate. Photo by Chelsea Kyle, Food Styling by Anna Billingskog. NYT Cooking is a subscription service of The New York Times. I like getting a bit more cheese flavor with each bite. Followed the recipe as written, made it all the morning of. Not only did people ask for the recipe but one said "As far as I'm concerned this salad is what made the brunch". Like.... REALLY good." Use a slotted spoon to transfer the cubes to a towel-lined plate. Perhaps the best salad I've ever made. One of, if not the, best salad I've ever made. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Easy and delicious. I added grilled pesto chicken on top for a nice lunch. So Good!! Add the halloumi cubes to the hot oil and cook until the cheese is golden brown on one side, 1 to 2 minutes. I loved this salad as did my guests and the leftovers tasted great even a few days later! What more could you want from a Thanksgiving side? Both work well! You can prepare much of it ahead, it feeds a crowd, it looks fabulous on the buffet, it is a perfect crunchy foil to the other rich Thanksgiving dishes and everyone loves it! It is always eaten in its entirety by guests. I also added sprouts because I had some extra in the house. That’s fine, too. The dressing tasted way too mustard-y so I had to add some other ingredients to make sure the dressing didn't go to waste. To a large bowl, add the chopped kale and the chopped brussels sprouts. The sky’s the limit with kale salad! Sprinkle almonds lightly with salt. 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife 1/2 cup extra-virgin olive oil, divided 1/3 cup almonds with skins, coarsely chopped Pat the halloumi dry with a clean kitchen towel. The measurements for the salad dressing are not compatible. Flip the cubes and continue to cook until they are golden all over. I have made this salad at least a dozen times, it is a keeper. I feel free to Tweak it...based upon my pantry. Transfer the mixture to a serving platter and top with the warm fried halloumi and toasted almonds. In the words of my husband, “It wasn’t BAD...” Just nothing spectacular at all. Added pomegranate seeds & loved the toasty crunch of the almonds. Set aside. Season dressing to taste with salt and pepper. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Lay the flat cut of the sprout on the cutting board, and then slice as small as you can. Repeat until it forms a smooth paste. DO AHEAD: Add dressing and cheese to kale mixture; toss to coat. I prefer to dress the kale the night before to soften it a bit. Stir to blend; set aside to let flavors meld. Though the kale and brussels sprouts mix can sit in the fridge for a few hours before serving, for best results, you should fry the halloumi just before you plan to eat. Powered by the Parse.ly Publisher Platform (P3). Get recipes, tips and NYT special offers delivered straight to your inbox. Remove the kale leaves … This one was! In a large bowl add 5 cups of sliced kale, 5 cups of Brussel sprouts, Craisins and pecans. I hand shaved the sprouts because I wanted to remove most of the core, and used a 1.5# bag of pre-torn kale which saved a lot of refrigerator space! I must be missing something. With toasted nuts, dried fruit, crispy bacon, and a sweet and tangy vinaigrette, this salad can stand proudly on its own—or right alongside your holiday show-stoppers. My mom's boyfriend is a great cook and very critical about food - when I fed him this, he said "wow, this is really good. I make it a lot and everyone is always blown away. About 1 hour 10 minutes, plus 10 minutes cooling time. 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