For over a year now, I thought I’d never want to look at another kale salad. I definitely had OD’d on kale. But then I came across this shredded Lacinato kale salad with shedded raw Brussels sprouts, apples and Parmesan cheese and thought it was worth a try. I’m so glad I did, because it is unlike any other kale salad I’ve ever tasted. It’s definitely intense—-bursting with flavor and textures. Kale Caesar, step aside.
I taught this salad to a group of seniors who were cooking along with me. A few of them turned up their noses as they cut the stems out of the curly kale leaves and proceeded to cut the leaves into thin slivers. Some were even more skeptical when they began thinly slicing raw Brussels sprouts and adding them to the kale. They were a little more enthusiastic when they added the apple slices.
I know what you are thinking and the answer is yes, you can sub packaged kale. I sometimes make the salad with washed and prepped baby kale and it works fine, but julienning the leaves, which admittedly takes time, gives the salad more flavor and better texture. When I make the salad for friends, I use the whole kale leaves. Sorry Karl, you got the baby leaves last night!
The vinaigrette is made by tossing finely diced shallots with a grating of garlic, Dijon and lemon juice and letting it sit for 5 minutes. During that time the acid is taming the raw flavor of the shallots.
When it came time to taste the salad, even the biggest sceptic in the class admitted she liked it. She couldn’t resist adding that she preferred the bites with the apple in it. That being said, there was not a leaf left on any of their plates.
KALE, BRUSSELS SPROUTS & APPLE SALAD
Shallot Vinaigrette
2 teaspoons finely chopped shallot (about ½ of a small shallot)
1 small garlic clove, (about ½ teaspoon)
1 to 1 ½ tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1/3 cup extra virgin olive oil
Salad
1 large bunch Tuscan kale (also called Dinosaur or Lacinato)
½ red apple, unpeeled and thinly sliced
6 ounces Brussels sprouts, trimmed and very thinly sliced
2 ounces Parmesan cheese, grated , optional (The salad is vegan without it and is still delicious.)
1.To make the vinaigrette: Place shallot in a medium bowl and finely grate in garlic. Add 1 tablespoon lemon juice and mustard and whisk until thoroughly combined. Season with salt and pepper. Let sit for 5 minutes. Whisk in oil. Taste and if desired, whisk in additional lemon juice.
To make ahead: Vinaigrette may be refrigerated for several days. Bring to room temperature and whisk well before serving.
2.To make salad: To prepare kale, cut out the heavy center rib and stems. Thinly slice the leaves. In a large bowl, toss the kale, apples and brussels sprouts to combine. Drizzle dressing over and toss well to make sure the greens are well coated. Season with salt and pepper.
To make ahead: Salad can be dressed up to 1 hour before serving.
3. Divide salad among plates and sprinkle with Parmesan, if using.
Makes 4 servings.
