I know, I know, first a hot yogurt soup recipe and then a kale and Brussels sprouts salad. Maybe I’m self-sabotaging, but trust me on this one, this salad is incredible. It was inspired by a salad that I had at Brinkley’s Station, a bar right off the subway stop on my way home. Never one to miss a happy hour, I stopped in and was blown away by this simple salad. I had to recreate it. Topped by a light vinaigrette–a simple mix of olive oil, white wine vinegar, salt and a bit of mustard, I was left to figure out the proportions.
The key to embracing both kale and Brussles sprouts raw is in the chopping. Getting aggressive with the knife and cutting them into small bits, transforms the experience of eating them into a real joy. The compatibility of these two vegetables is then ignited by the sweet sliced apple, marcona almonds, shaved pecorino cheese, red onions and cherry tomatoes, bathed lightly in a mild fresh dressing.
- 6 brussels sprouts, shaved or thinly sliced
- 1/2 small red onion sliced thinly
- 1 small head of kale chopped very finely
- 10 cherry tomatoes halved
- 1 apple sliced thinly or diced
- 2 handfuls of marcona almonds
- 1 teaspoon whole grain mustard
- Salt and freshly ground black pepper
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
- 1/2 cup finely shaved pecorino romano
In a small bowl, whisk together the mustard, a pinch of salt, olive oil and white wine vinegar and set dressing aside.
Trim the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Peel off the leaves and rip or slice into very small pieces.
Chop the head of kale into very fine pieces. Combine kale, Brussels sprouts, tomatoes, sliced apple, almonds and toss gently with the onions and the dressing. Toss in the pecorino, taste and adjust seasonings if necessary.