Wednesday, January 29

Kale, Brussels Sprout, & Hazelnut Salad

Dark, leafy greens tossed with toasted hazelnuts, parmesan, and a lemon vinaigrette


Kale, Brussels Sprout, Hazelnut Salad with Lemon Vinaigrette


My mom first made this kale and brussels sprout salad at Thanksgiving and it was such a nice balance to all the other rich foods. It's an easy and healthy winter's twist on a traditional green salad and only requires a few ingredients. Hearty, nutrient-packed kale and brussels sprouts sub in for baby lettuces; this adds extra texture and health benefits and also gives the salad a longer shelf-life because the greens won't wilt from the dressing. The toasted hazelnuts add a nice crunch and a slight sweetness and a generous amount of grated parmesan adds a deep umami flavor. I toss it all with a powerful lemon vinaigrette to kick it up. The salad tastes even better after sitting for about an hour, so it's the perfect thing to bring over to a dinner party or assemble in advance of guests arriving. Leftovers make a great lunch the next day, too.


Tip: The kale and brussels sprouts can be washed, dried, and chopped a few days in advance. Wrap them in paper towels and store in resealable plastic bags in the fridge to keep the greens fresh and crisp.


More Kale & Brussels Sprout Recipes:
- Kale Ribbon Salad with Parmesan and Garlic Vinaigrette
- Kale, Brussels Sprout, & Tofu Soba Noodles
- Raw Kale Soba Noodle Bowl with Ginger-Lime Dressing


Kale, Brussels Sprout, & Hazelnut Salad with Lemon Vinaigrette:
For Dressing
  • Whisk together 3 tbsp. freshly squeezed lemon juice and 1/2 tbsp. Dijon mustard.
  • Slowly whisk in 1/3 c. extra virgin olive oil until emulsified. Season with salt and pepper
For Salad
  • Add 1/2 c. of raw hazelnuts* to a dry skillet and cook for 3-4 minutes over medium heat, stirring occasionally, or until toasted.
  • Place the hot nuts in a clean dish towel and rub off the outer skins from the hazelnuts, then roughly chop the nuts.
  • Meanwhile, remove the center ribs from 1 large bunch of  lacinato kale** and wash and dry thoroughly.
  • Finely slice the kale and place in a large mixing bowl.
  • Remove any bruised outer leaves from 1/2 lb. of brussels sprouts, then thinly slice into shreds, discarding the tough cores and stems.
  • Add the brussels sprouts to the kale and toss with some of the dressing and a pinch of salt and pepper.
  • Add in 1/4 c. grated parmesan cheese and the nuts and toss gently once more.
  • Divide salad onto plates and top with an extra sprinkle of cheese and nuts.

Serves four (side dish)
*Also known as filberts.
**Also known as black kale, dino kale, or cavolo nero.