Lately, I have really been craving this Brussels sprouts and kale salad. I haven’t made it since December, and I miss it! But I couldn’t find the recipe. And I knew exactly who to turn to for it… my good friend and old college roommate, Rita!
Rita and I met back in- yes, that’s right, it’s story time folks!
Anyway, Rita and I met through our mutual friend, Amy. Amy and I wanted to live together junior year. Rita and Amy wanted to live together junior year. Guys, guess what happened? Amy, Rita, and I lived together junior year! Bet you didn’t see that one coming. And we all got along swimmingly (How great is that word? I try to sneak it in whenever possible.)
Well, we lived together for the first half of junior year- that is, until Rita and I went abroad for the spring semester. Then, while we were abroad, we continued to email and realized neither of us had any housing plans for senior year. EEEEK. So, we scrambled and found a cute lil house to live in for senior year. And we became even better friends than ever. It’s basically a fairytale ending, y’all.
Now, Rita is living in Copenhagen, as her semester-long study abroad stint there was just not enough. I actually was lucky enough to visit her in December at the tail end of my family’s Christmas vacation in Europe. Twas so fun prancing around Copenhagen with Rita, especially since our love for travel and our excitement for our study abroad trips are really what brought our friendship together in the first place!
Okay, end rant about Rita. Even though she’s wonderful.
In fact, she is so wonderful that she was gracious enough to introduce me to this wonderful salad recipe. Now, you may not be dying to have Brussels sprouts salad. Admittedly, there are more appealing sounding salads out there. But I’m telling you, the crunch of the raw Brussels sprouts is just divine in this salad. Plus, kale is my BFF. And the dressing is really quite simple, yet so satisfying! And obviously… there’s cheese involved.
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
2 tablespoons Dijon mustard
1 garlic clove
1/4 teaspoon kosher salt
pinch black pepper
Throw all the contents into a food processor, and WHIRRR it into a dressing.
It is completely feasible to make this salad dressing without a food processor, just be sure to mince the shallot and garlic very finely and mix well.
2 large bunches of kale, thinly sliced
12 ounces brussels sprouts, chopped
1 Tbsp. olive oil
1/3 cup almonds with skins, coarsely chopped
1 cup freshly grated Pecorino
Slice the kale, and chop the brussels sprouts (chopped to slaw-sized pieces). Chop the almonds, and grate the cheese.
Heat 1 Tbsp. of olive oil in a medium skillet over medium heat. Add almonds, and stir frequently! (So, they don’t get slightly charred, like mine. Ooops!) After toasting the almonds for about 2 minutes, transfer to a paper towel drain the excess oil.
Prepare the salad by mixing kale, brussels sprouts, almonds, and pecorino. Then, toss with dressing to your liking!