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
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
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
1. 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.
2. 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.
3. 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!
TIP: This salad holds up excellent to the test of time; it can be made ahead of time and even dressed several hours before serving.