kale and brussels sprout salad with pecorino and almonds

kale brussels sprouts salad with pecorino and almonds-- withspice seasonal food blog

This is a salad of raw and thinly sliced kale and brussels sprouts, doused in olive oil, lemon juice, white balsamic vinegar and a touch of dijon, and tossed with crunchy fried almonds and pecorino cheese.



  • 1 bunch flat leaf kale, washed, patted dry, stems removed and discarded
  • 1 1/2 lbs brussels sprouts, washed and patted dry
  • 2 tsp olive oil
  • 1 cup whole almonds
  • kosher salt
  • 1 1/4 cup pecorino cheese, grated


  • 2 tbsp fresh lemon juice
  • 2 tbsp white balsamic vinegar (plain white wine vinegar will work in a pinch)
  • 1 tbsp dijon mustard
  • 2/3 cup extra virgin olive oil, divided
  • kosher salt and freshly ground pepper, to taste



  1. Slice off the dead end of the brussels sprout stem, remove any old or bruised leaves and cut the sprout in half. Very thinly slice each brussels sprout with a mandolin or a sharp knife and transfer to a large bowl.
  2. Stack 4-5 leaves of kale, roll into a tight cylinder (like a cigar), and thinly slice the leaves. Repeat this chiffonade technique with remaining leaves and transfer to the bowl with brussels sprouts.
  3. Heat olive oil in small sauté pan over medium heat. Add almonds and stir frequently until they begin to brown and smell nutty, 3- 5 minutes. Transfer almonds to paper towel lined plate, sprinkle with kosher salt, let cool, then roughly chop.
  4. Add chopped almonds and pecorino to bowl with brussels sprouts and kale. At this point, the salad can be kept, covered, in the refrigerator for a day or two.


  1. In a small bowl, whisk together lemon juice, vinegar and mustard. Add the olive oil in a slow, steady stream, whisking constantly until thick and emulsified. Season to taste with salt and pepper.
  2. Pour two- thirds of the dressing over the salad, toss well and taste. Add more dressing as needed, to coat the shredded leaves— you may not need all of it.


  • The salad can be dressed up to 20 minutes in advance and left at room temperature to let the vegetables to soften and flavors meld


Keywords: kale and brussels sprout salad