Sadly, I was out of radishes and didn't have a really sweet apple, but it was still really good. So glad I found this recipe! I made last night it to go with roasted chicken and rice pilaf with mushrooms and hazelnuts. I love brussels sprouts and had some in my fridge I wanted to use up. But you need to work the dressing a little to get it just right. I didn't have the brussel sprouts so I used carrot greens that I had. Thorough massaging made a big difference, too.ĭelicious salad. Beautiful balance of flavors with toasted hazelnuts and Mimolette cheese (yum, hadn't had that before) and apples to counteract the kale's slight bitterness. I halved the mustard but otherwise followed the recipe. I really loved this salad and so did everyone else at the table who kept going for more. Very filling even for meataterians, and excellent for vegetarians. The roasted hazelnuts are fantastic, but in a pinch I'll use roasted raw pumpkin seeds. I made this and it immediately became a family staple. It never gets too soggy or wilted (like most salad greens would), so we made a bunch and ate refrigerated leftovers for a couple of days- and it didn’t feel or taste any different from the night we made it! The acid/lemon juice in the dressing helps soften the kale nicely, so I’d actually recommend letting it sit for a couple hours before serving, if you’ve got the time. I’ve made this twice now, to great success each time! My mother hates kale, Brussels sprouts, and radishes- and surprisingly, still thought this was excellent. When I want to make it faster, I’ll substitute in pre-roasted snack almonds, garlic and onion powder in the dressing, and whatever pre-shredded brussel sprouts, slaw, and/or kale the grocery store has available.
It’s also a very good recipe to spin off of, by substituting the type of acid, oil, cheese, nut, and/or fruit. I think the key is the diversity and depth of flavors, between the savory cheese + nuts, the spicy radish + onion + mustard, the sweet apple, and the tangy-salty lemon dressing. Still the best salad I’ve found yet, and still a crowd pleaser even with kale-haters.
This is several months after my first review, and I’ve made this so many times that it deserved a follow-up. This will be a recipe that will be a keeper. I might get up blanched hazelnuts next time to see if they work as well. The Kale shrinks when it’s dressed but doesn’t go soggy so make sure you have plenty if you want seconds. The quantities of salad ingredients I just used what I thought I needed. The mixture of flavours blend really well and the kale no longer has a Brillo texture!! I halved the salt as suggested in other reviews and halved the olive oil. Salad can be tossed together 30 minutes ahead keep at room temperature.Īlthough this salad took a bit of time to make, it’s well worth the effort. Kale and brussels sprouts can be sliced 1 day ahead place in an airtight container and chill. Nuts can be toasted and chopped 1 day ahead cover and keep at room temperature. Transfer to a serving bowl, and top with nuts and remaining radishes.ĭressing can be prepared 3 days ahead cover and chill. Step 4Īdd cheese, apple, and half of the radishes toss together to combine, and season with salt and pepper to taste. Reserve any leftover dressing for another use. Taste and add more dressing as needed (you may not need all of it). Add about ¾ of the dressing, and use your hands to massage dressing into greens. Mix together kale and brussels sprouts in a large mixing bowl. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Meanwhile, whisk lemon juice, mustard, shallot, garlic, 1 tsp. Spread out and let cool, then coarsely chop. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Place hazelnuts on a rimmed baking sheet and toast 8-10 minutes, tossing once or twice, until fragrant and skins have blistered.
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