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. In the words of my husband, “It wasn’t BAD...” Just nothing spectacular at all. Used baby kale - 10 oz. Perhaps the best salad I've ever made. Pour the olive oil, lemon juice, pinch of salt, and small pinch of freshly ground pepper all over. 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! No bacon? Don't skip the salted almonds! Powered by the Parse.ly Publisher Platform (P3). I also added sprouts because I had some extra in the house. Everyone loved it! Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. It made a TON and will be a fantastic go-to side for future large party dinners. Served this to friends last night and we all loved it. Like.... REALLY good." Okay - Brought this to a church pot luck. Add the sliced kale and, using clean hands, massage the dressing into the kale for 1 to 2 minutes. I shredded the Brussels sprouts and it was much easier than I had anticipated. 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. Make the dressing: Set the garlic clove on a cutting board and use the side of a knife to smash it. Season dressing to taste with salt … Salad doesn’t always get the glory it’s due, but that’s not the case here. Ok- for those of us getting used to Kale, this was tough to chew. Get recipes, tips and NYT special offers delivered straight to your inbox. Subscribe now for full access. I followed the recipe exactly, used Trader Joe's bagged Tuscan kale and trimmed and cored my b.sprouts before shredding. I've used this site for 18 years and I'm so surprised people actually like this recipe. It's a great salad to meal prep for the work week because it stays good for several days. Shredding the brussel sprouts in a food processor makes them much easier to prepare and consume. The almonds are a chore, but worth it. What more could you want from a Thanksgiving side? Salty, fried halloumi cubes are the star of this bright, lemony kale and brussels sprouts salad. It is always eaten in its entirety by guests. Toss the kale mixture one more time and season to taste with salt and pepper, keeping in mind that the halloumi is salty. Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Both work well! Measure 1/2 cup oil into a cup. The flavor wasn't good enough to make it worth while in my opinion. Not only did people ask for the recipe but one said "As far as I'm concerned this salad is what made the brunch". This is going into my regular rotation! Crispy, melty and squidgy all at once, they are delightfully textural. I used my food processor to slice the Brussels sprouts, and pulse the kale in small pieces. Healthy and easy to make and great for a crowd because you can make it ahead of time. Yossy Arefi for The New York Times (Photography and Styling). About 1 hour 10 minutes, plus 10 minutes cooling time. Transfer nuts to a paper towel-lined plate. Remove the kale leaves … 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. I make it a lot and everyone is always blown away. Season dressing to taste with salt and pepper. 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.