Kale Salad With Brussels Sprouts Apples And Hazelnuts Food

SHAVED BRUSSELS SPROUT AND KALE SLAW WITH PECORINO AND TOASTED HAZELNUTS

Shaved Brussels Sprout and Kale Slaw with Pecorino and Toasted Hazelnuts image

Provided by Guy Fieri

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup skinless hazelnuts
8 ounces Brussels sprouts
1 small bunch kale (about 4 cups lightly packed leaves)
1 small Granny Smith apple
6 tablespoons olive oil
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper
1/3 cup grated Pecorino

Steps:

Preheat the oven to 375 degrees F.
Roughly chop the hazelnuts, and then spread them out on a sheet pan and roast in the oven until golden, 5 to 7 minutes.
Wash and pat dry the Brussels sprouts and kale. Cut the Brussels sprouts in half lengthwise, through the stem. Using a sharp knife or mandoline, finely slice the Brussels sprouts crosswise to give you fine ribbons. Remove the tough stems from the kale leaves and discard. Stack the leaves up on top of one another and cut across the stem so it yields a similar shape to the shaved Brussels sprouts. Cut the sides of the apple off and cut into thin slices.
To make the vinaigrette, combine the olive oil, champagne vinegar, Dijon mustard and some salt and pepper in a bowl, whisking together until lightly emulsified. To serve, mix the Brussels sprouts, kale and apple together well in a large salad bowl. Lightly dress with the champagne vinaigrette, and then top with shaved Pecorino and chopped toasted hazelnuts.

ROASTED BRUSSELS SPROUTS AND KALE

Roasted Brussels Sprouts and Kale image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds Brussels sprouts, trimmed
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan, plus a chunk of Parmesan, for shaving
1 bunch curly kale, torn into large pieces
Zest of 1 lemon
1/2 cup pecan halves, toasted and chopped

Steps:

Preheat the oven to 400 degrees F.
Slice the Brussels sprouts very thin. Toss with 2 tablespoons of the oil and some salt and pepper on a baking sheet. Roast, shaking the baking sheet a couple of times while cooking, until the sprouts are browned in spots and tender, about 30 minutes. Transfer to a bowl, stir in the grated Parmesan and set aside.
Toss the kale with the remaining 2 tablespoons olive oil and place on a baking sheet. Roast until the leaves are tender, crisp on the edges and lightly browned, about 10 minutes, then stir with the Brussels sprouts. Garnish with the lemon zest, big shavings of Parmesan and toasted pecans before serving.

KALE SALAD WITH BRUSSELS SPROUTS, APPLES, AND HAZELNUTS

Kale Salad with Brussels Sprouts, Apples, and Hazelnuts image

Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.

Provided by Susan Spungen

Categories Salad Kale Brussels Sprout Cheese Apple Radish Healthy Low Cal Low Cholesterol Kid-Friendly Small Plates

Yield 8-10 servings

Number Of Ingredients 13

Ingredients

2/3 cup hazelnuts (3 ounces)
1/4 cup fresh lemon juice (from 1 large lemon)
2 tablespoons Dijon mustard
2 tablespoons finely chopped shallot (about 1 medium)
1 small garlic clove, finely grated
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pound Tuscan kale (about 2 small bunches), stemmed, leaves thinly sliced
3/4 pound Brussels sprouts, trimmed, thinly sliced
2 ounces Mimolette cheese or aged gouda, grated on the large holes of a box grater (1 cup)
1 crisp apple, such as Pink Lady or Honeycrisp, cored, cut into matchsticks
6 radishes, halved, thinly sliced

Steps:

Heat oven to 350°F. Place hazelnuts on a rimmed baking sheet and toast 8-10 minutes, tossing once or twice, until fragrant and skins have blistered. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool, then coarsely chop. Set aside.
Meanwhile, whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
Add cheese, apple, and half of the radishes; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with nuts and remaining radishes.
Do ahead
Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.

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