Jennifer Segal was inspired by a popular recipe in Bon Apetit to create this wonderful salad, sure to please even those who think they couldn’t possibly crave a salad made of Brussels sprouts and kale. (Maybe me?) The addition of toasted walnuts and Parmesan cheese tossed with a lemony-mustardy dressing makes this rich and satisfying. I like that you should make it a bit ahead to let the flavors blend and the vegetables soften. A great thing to take to a pot luck or a summer barbecue. I will be putting this in the permanent salad file!
1 cup walnuts, chopped
1 pound brussels sprouts, trimmed, halved and thinly sliced
1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
1 cup coarsely grated or chopped Parmigiano Reggiano
Dressing:
1/4 cup fresh lemon juice, from about 2 lemons
1/2 cup extra virgin olive oil
1 Tbs. Dijon mustard
2 Tbs. finely chopped shallots, from one large shallot
1 small clove garlic, minced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil for easy cleanup. Bake the walnuts for 5-8 minutes until toasted and fragrant. Keep a close eye on them; they burn quickly.
Combine the brussels sprouts and kale in a large bowl.
Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad stand at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over the top.
Serve at room temperature. Serves 6-8.
Note: To save chopping time, you could do the brussels sprouts in the food processor using the medium slicing blade. Tossing in some dried cranberries would add another complimentary flavor as well as color! (The original recipe in Bon Apetit had almonds and pecorino cheese instead of walnuts and Parmesan, in case you have those ingredients on hand.)
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