One of my favorite kale salads is from The Optimist in Atlanta. That and their grilled octupus are the most amazing appetizers ever. Anyway, I love that their kale salad has very thinly sliced chirizo sausage on it. It gives it just a little extra kick with each bite. While I didn’t want to take the time to cook some chirizo and then cut it in super thin slices, which sounds like a bit of a tough task, I thought I would just add some pepperoni instead.
My kids have actually been having cooked pepperoni in the morning as a part of their breakast lately. My son, who was the first to ask for breakfast pepperoni, said it was just like having bacon. I thought that was a great point! And it’s so much easier and less messy to make. Anyway, you can just put a handful pepperonis in a skillet and let it cook for about 5 or so minutes until they are crispy. And while the pepperoni aren’t necessary for this recipe by any means, they do make for a great addition to this salad.
For this great salad, all you need to do is cut the kale as thin as you can….
Chop the shallots (and don’t get photo bombed)…
Mix it with the brussels sprouts and add the dressing (see below). It’s so easy with these pre-cut brussels sprouts from Whole Foods. And the exact amount the recipe calls for so it’s perfect.
I am not sure what kind of kale this is so I thought I would just take a picture of the label to show you guys. It’s not dino kale but fairly similar in thickness. My guess would be a tuscan kale.
Mix the dressing in a small bowl like your suppose to and stir well, or just dump the ingredients into the large bowl wth the kale brussels shallot mixture like I did and stir and wah-lah!
If you’re not using the pepperoni, I would highly recommend that you use some salted almonds or sunflower seeds for a little crunch and some extra protein…
I know the pepperoni didn’t make the picture but by the time I realized I wanted to add them, I had already put my camera up. And besides, the salad is great with or without those little things.
- 2 large bunches of Tuscan kale (about 1 1/2 pounds total)
- 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife or pre-cut
- 1 tbsp minced shallot
- 1/4 cup fresh or bottles lemon juice
- 2 tbsp dijon mustard
- 1 medium garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup extra-virgin olive oil
- 1/3 cup almonds or sunflower seeds OR some cooked pepperoni!
- 1 cup finely grated parmesan, IF you use dairy
- Finely chop kale, shallots and brussel sprouts.
- Add to a large bowl.
- Add dressing ingredients in a small bowl and stir well.
- Add to the large bowl and enjoy!