summary

There is something so great about a dish at the holidays that doesn’t require any cooking! Not only does it free up stove and oven space, it also complements what’s usually a very rich meal with something light and fresh. The crunchy combination of Brussels sprouts and kale in this recipe makes a delicious salad, especially when paired with a lemon-Parmesan dressing.

ingredients

Lemon-Parmesan Dressing Ingredients
2 tablespoons lemon juice
2 tablespoons Champagne vinegar
3 tablespoons grated Parmesan cheese
1 ½ teaspoons Dijon mustard
Kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
Salad Ingredients
¾ pound Brussels sprouts, shaved
½ bunch kale, thick spines removed and chopped
1 small apple, sliced
3 tablespoons almonds, chopped
4 dates, pitted and quartered, lengthwise
¼ cup shaved Parmesan cheese

directions

To make the dressing, whisk together the lemon juice, Champagne vinegar, Parmesan cheese, Dijon mustard, ¼ teaspoon salt and ¼ teaspoon black pepper in a small mixing bowl. Whisk in the olive oil and adjust seasoning with salt and pepper. Set aside.
In a large serving bowl, toss together the Brussels sprouts and kale. Toss with 2 tablespoons of dressing and then add in the apples, almonds and dates. Toss with dressing to taste and garnish with the shaved Parmesan on top. Serve at once.

notes

To save time, you can usually find shaved Brussels sprouts in the produce section of many grocery stores.

The beauty of Brussels sprouts and kale is that they hold up well to a dressing so this shaved Brussels sprout salad with Parmesan recipe is ideal for sitting on a buffet for quite some time without getting wilty.

You can make the dressing up to 2 days in advance and store in an airtight jar in the refrigerator.