It is always eaten in its entirety by guests. I've used this site for 18 years and I'm so surprised people actually like this recipe. Rinse the chopped kale and chopped brussels sprouts, then put them in a plastic drain basket (or salad spinner) to dry. I also added sprouts because I had some extra in the house. Toss the kale mixture one more time and season to taste with salt and pepper, keeping in mind that the halloumi is salty. 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife 1/2 cup extra-virgin olive oil, divided 1/3 cup almonds with skins, coarsely chopped Kale and Brussels Sprout Salad is a delicious combination of thinly sliced, raw kale and Brussels sprouts tossed in a tangy dressing and topped with crunchy almonds and salty pecorino … Since making this salad for the first time several years ago it is now a tradition on my holiday table. So Good!! Transfer the mixture to a serving platter and top with the warm fried halloumi and toasted almonds. made pretty much as written (added pomegranate seeds for pizazz and a splash of color) and got tons of compliments and people fighting to take home the leftovers- which were still great the next day. Lacked a ton of flavor. Lay the flat cut of the sprout on the cutting board, and then slice as small as you can. I feel free to Tweak it...based upon my pantry. Very flavorful. I once made this for New Year's dinner - everyone was so sick of the rich foods from the holidays, they plowed through this salad and begged me to make another. I cheated. In the words of my husband, “It wasn’t BAD...” Just nothing spectacular at all. This crisp, crunchy salad makes a perfect compliment to the rich, heavy dishes on the table, and even the meat-and-potatoes folks enjoyed it. I was finally able to get my extended family to enjoy Brussels sprouts for Thanksgiving! Both work well! Gather the garlic into a pile and sprinkle a bit of kosher salt over the top. 119 Kale Recipes for When You're Craving Greens, 81 Best Easy, Healthy Recipes for the Week Ahead, 11 Salads That Actually Make Sense for Winter, Our 111 Best Gluten-Free Recipes for Thanksgiving, 67 Healthy Thanksgiving Recipes that Are Actually Delicious, Our 30 Favorite Recipes for Brussels Sprouts. Ok, so how often is the salad the hit of Thanksgiving dinner? Transfer nuts to a paper towel-lined plate. I LOVE this salad. I hand shaved the sprouts because I wanted to remove most of the core, and used a 1.5# bag of pre-torn kale which saved a lot of refrigerator space! My favorite Kale salad. yum! The toasted almonds were a great touch as was the Pecorino. I added tahini, honey, apple cider vinegar, and water. Add 1/4 cup olive oil, the lemon juice and a few grinds of pepper to the bowl and whisk to combine. Keep returning to this recipe- it's always a hit and stays well in the fridge for leftovers. https://www.epicurious.com/.../views/Kale-Brussels-Sprout-Salad-368295 Like.... REALLY good." Go for it! Garnish with almonds. This is going into my regular rotation! Hold the blunt side of the knife at an angle and use the blade to drag and smash the garlic and salt across the board. I shredded the Brussels sprouts and it was much easier than I had anticipated. It made a TON and will be a fantastic go-to side for future large party dinners. Opt out or, tablespoons fresh lemon juice (from 1 lemon), ounces thinly sliced lacinato kale, ribs removed before slicing (about 4 cups), ounces brussels sprouts, trimmed and thinly sliced (about 2 cups), Comice or Bartlett pear, cored and thinly sliced. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). That’s fine, too. I make it a lot and everyone is always blown away. Season lightly with salt and pepper. Okay - Brought this to a church pot luck. The almonds are a chore, but worth it. 1/4 teaspoon kosher salt plus more for seasoning, 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced, 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife, 1/3 cup almonds with skins, coarsely chopped. Perhaps the best salad I've ever made. Only change I ever make is using parmesan instead of pecorino because I always have it on hand. Used baby kale - 10 oz. Yossy Arefi for The New York Times (Photography and Styling). Remove the kale leaves … The measurements for the salad dressing are not compatible. Set a medium nonstick skillet over medium-high heat and add just enough oil to barely coat the bottom. I must be missing something. This one was! See b… Subscribe now for full access. instead of Tuscan Kale. Remove the paper skin, then run a knife through the garlic a few times until finely chopped. It's a great salad to meal prep for the work week because it stays good for several days. Ok- for those of us getting used to Kale, this was tough to chew. Pat the halloumi dry with a clean kitchen towel. About 1 hour 10 minutes, plus 10 minutes cooling time. Easy and delicious. The kale and Brussels sprouts provide the perfect base for these sweet and savory accompaniments, and the recipe itself is quite flexible. With toasted nuts, dried fruit, crispy bacon, and a sweet and tangy vinaigrette, this salad can stand proudly on its own—or right alongside your holiday show-stoppers. Shredding the brussel sprouts in a food processor makes them much easier to prepare and consume. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Meanwhile, slice the brussels sprouts. Sprinkle almonds lightly with salt. I added a sprinkle of red pepper flakes into the dressing for a small kick. One of, if not the, best salad I've ever made. Crispy, melty and squidgy all at once, they are delightfully textural. Per user reviews I made the dressing ahead of time for flavors to meld. Healthy and easy to make and great for a crowd because you can make it ahead of time. Served this to friends last night and we all loved it. Salad doesn’t always get the glory it’s due, but that’s not the case here. Season dressing to taste with salt … I shred the Brussels in my food processor and thinly chop the kale. Not only did people ask for the recipe but one said "As far as I'm concerned this salad is what made the brunch". My mom's boyfriend is a great cook and very critical about food - when I fed him this, he said "wow, this is really good. Try subbing Gorgonzola crumbles and some red pear slices for the cheese/fruit components. Besides that the salad components worked well together! Set aside. Was the perfect side with a glazed ham and the Epi creamy potato & leek gratin recipe. I loved this salad as did my guests and the leftovers tasted great even a few days later! What more could you want from a Thanksgiving side? I used about 1/2-2/3 of olive oil required and the cheese I opted for shredded pecorino. The sky’s the limit with kale salad! Slowly whisk remaining olive oil in cup into lemon-juice mixture. Get recipes, tips and NYT special offers delivered straight to your inbox. Slowly whisk remaining olive oil in cup into lemon-juice mixture. How to make a Kale and Brussels Sprouts Salad Begin by toasting the walnuts in a 350°F oven for 5-8 minutes, or until fragrant. Repeat until it forms a smooth paste. Powered by the Parse.ly Publisher Platform (P3). Use a slotted spoon to transfer the cubes to a towel-lined plate. In a large bowl add 5 cups of sliced kale, 5 cups of Brussel sprouts, Craisins and pecans. Photo by Chelsea Kyle, Food Styling by Anna Billingskog. Want more cranberries? Add 1/4 cup olive oil, the lemon juice and a few grinds of pepper to the bowl and whisk to combine. Add it to a large bowl. I skipped the almonds, but great east recipe!!! This is so simple and tasty - a great dish to bring to a potluck or dinner party. Though the kale and brussels sprouts mix can sit in the fridge for a few hours before serving, for best results, you should fry the halloumi just before you plan to eat. I stuck strictly to the recipe, and it was a surprise hit at our Thankgiving! I like getting a bit more cheese flavor with each bite. I changed: Flip the cubes and continue to cook until they are golden all over.

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