Sometimes the best recipes are the simplest. It feels strange to share a recipe without a particularly original take, or an interesting ingredient or preparation, but is that what we always need? No. We need recipes that make getting a delicious and nourishing meal on the table the slightest bit easier. Recipes that taste as good on day one as day four and are highly tweakable so you never have to eat the same thing twice.
Enter this Kale and Brussels Sprouts Salad Base for All Winter Long.
This Kale and Brussels Sprouts Salad made its debut on my Thanksgiving table a few weeks ago. In its simplest base form, it perfectly complements a buffet of full-flavored sides and entrees. A little bit of this smooshed on a fork with mashed potatoes and turkey? Perfect. You can make it (even dress it!) up to four days ahead, so it’s a no-brainer make-ahead salad for any holiday spread. I’m looking at you Christmas.
But it’s also a dream to have in your fridge throughout any old week. You can easily take it countless directions to make it feel like a completely unique salad each time you enjoy it.
Here are some ideas:
- Base + avocado + shaved parm
- Base + roasted butternut squash cubes + toasted walnuts + parsley + shaved parm or crumbled blue cheese
- Base + roasted shitake mushrooms + toasted hazelnuts + parsley + shaved pecorino
- Base + roasted sweet potato cubes + crumbled cheddar cheese + toasted pumpkin seeds
- Base + roasted broccoli florets + sliced pear + fried halloumi cubes + mint
- Base + sliced apple + toasted slivered almonds + crumbled blue cheese + mint
- Base + quinoa + pomegranate arils + toasted almonds + crumbled goat cheese + mint
- Base + farro + sliced dates + toasted almonds + fried halloumi cubes + mint
- Base + pulled chicken + homemade croutons + avocado + shaved parm
- Base + crispy tofu cubes + roasted eggplant cubes + cilantro/scallions
- Rice + base + roasted salmon + avocado + drizzle of soy sauce and sesame oil
You are clearly only limited by your imagination.
Get cookin’!
Time for you to make this base yours. Let me know if you enjoy it as much as I do and tag me in any pictures you share on Instagram @whatweeat.nyc. By the way, if you want to see me make it live, you can do that here.
Xoxo
KALE AND BRUSSELS SPROUTS SALAD BASE FOR ALL WINTER LONG
Feel free to scale this recipe up or down.
Vinaigrette Ingredients…
- 1 lemon, zest and juice
- 1 medium shallot, minced
- 2 tsp Dijon mustard
- 1 tsp honey
- Kosher salt and black pepper to taste
- Evoo to taste (I like equal parts evoo to remaining vinaigrette ingredients, somewhere between 1/3-1/2 cup)
Salad Ingredients…
- 2 bunches lacinato kale, de-ribbed
- 1 lb brussels sprouts, trimmed and outer leaves removed
- Vinaigrette above to taste
Method…
- Make vinaigrette: Mix lemon juice, zest, shallot, mustard, honey and salt and pepper to taste in bowl or jar. Set aside for shallot to mellow/pickle while prepping kale and brussels sprouts.
- Thinly slice kale into ribbons. Roll up a few leaves at a time, as if you were rolling a cigar. (Has anyone actually done this?) Then slice thinly, keeping your fingers safely away from the blade by holding the greens steady with a clawed hand. (Again, watch this in the live if you have any questions.) Transfer to a serving bowl.
- Thinly slice the brussels sprouts. To do this by hand, slice the brussel sprouts through the root, lay it cut side down, then slice it as thinly as you can perpendicular to the root. You can also buy pre-shredded sprouts or use the slicing attachment on a food processor but the brussels will be a tad by thicker and heartier. Still delicious but be prepared to give them a really thorough massage! Transfer sliced brussels to the serving bowl.
- Massage greens. Drizzle the kale and brussels mix with a glug of evoo (~1 tbsp) and a small pinch of salt. Get your hands in there and squeeze the salt and evoo into the greens until they go from crisp to slightly relaxed (limp) in your fingers. It will take about a minute.
- Finish vinaigrette and dress salad. Add an equal amount of evoo to the lemon/shallot vinaigrette mixture, about 1/3 – ½ cup. Shake jar or whisk. Taste and adjust with additional salt, pepper or evoo. Add half of the finished vinaigrette to the massaged greens and toss, toss, toss. Add additional vinaigrette as necessary, saving remainder to drizzle over salad at subsequent eating opportunities later in the week. Kale has a funny way of soaking up dressing.
Enjoy!
Serves 6-8 people