Here’s a Brussels sprout kale salad bursting with flavor! All I can say is this combination of “love-em-or-hate-em Brussels sprouts” and “nothing-says-healthy-quite-like-kale” is a game changer. There’s so much to love about this salad: Italian dry-cured prosciutto di Parma, chopped roasted hazelnuts, intensely flavored Parmigiano-Reggiano, a lemony, grainy Dijon and shallot vinaigrette, ribbons of kale and Brussels sprouts shaved into delicate, adorable little shreddings.
The result is a salad with a perfect balance of acidity, thanks to the tangy lemon, and salty richness from the parmesan cheese and prosciutto. Be prepared to love this raw (raw, as in R-A-W) Brussels sprout kale salad. My favorite part about it is hands down the shreded-y, crunchy texture of the Brussels sprouts and…well, what’s not to love about kale?
I made this again on the weekend for a friend’s birthday party and in all the stress of whipping together a multitude of salads and dips for the buffet I completely forgot the parmesan cheese. It still tasted great! So great, I was asked a number of times for the recipe. And here it is.
If you have a mandoline, now is the time to break it out. (A side note: please be extra careful and be sure to use that protective holder / safety attachment thing!
If you don’t have a mandoline, use a sharp knife to slice everything as thin as you can. Enjoy!
Shaved Brussels Sprout Kale Salad
A brussels sprouts kale salad with ribbons of flavor! Prosciutto, roasted hazelnuts, Parmigiano-Reggiano, a lemony, grainy Dijon and shallot vinaigrette. Serves 4-6
Ingredients
For salad:
- 400 g brussels sprouts, finely shredded using a mandolin or sharp knife
- 3-4 handfuls kale, tough stems removed and sliced thinly
- 6 slices prosciutto di Parma, chopped
- 1/3 cup hazelnuts, roasted and chopped (35 g)
- 35 g parmesan cheese, finely shaved
For dressing:
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon grainy Dijon mustard
- 1 small shallot, finely minced
- 1 clove garlic, finely minced
- sea salt and freshly ground pepper, to taste
Method
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Saute the chopped prosciutto in a non-stick skillet over medium-high heat until it begins to crisp at edges, about 6-8 minutes. Remove from the heat and set aside.
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In a small bowl, whisk together the olive oil, lemon juice and Dijon mustard until well combined. Add the shallot and garlic, season with salt and pepper and mix again.
NOTE: I only use a very small pinch of salt, since the prosciutto and parmesan add their own salty note to this salad.
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Mix the sliced kale and shaved brussels sprouts together in a large bowl. Add the prosciutto, hazelnuts, and parmesan cheese. Pour the dressing over and toss until all ingredients are well coated. Enjoy!
Notes
This salad holds up excellent to the test of time; it can be made ahead of time and even dressed several hours before serving.
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