The Best Brussels Sprout & Kale Salad

The Best Brussels Sprout & Kale Salad                                                                     GF, can be made DF


  • 1 lemon
  • 1 orange
  • 1 large shallot, minced
  • ½ cup olive oil
  • salt and pepper
  • 6 slices cooked nitrate-free bacon, crumbled or chopped
  • 1 bunch of kale, trimmed and shredded
  • 4 dozen Brussels sprouts
  • 1 cup almonds
  • 1 cup grated Pecorino-Romano cheese (optional)


  • Cook and crumble the bacon.
  • Mince the shallots, place in a bowl and squeeze the juice of the lemon and orange overtop. Pour the oil into the bowl in a steady stream, whisking to form an emulsion. Season with salt and pepper. Refrigerate until ready to use.
  • Using a mandoline, shave the Brussels sprouts (not including the stems) into thin slices to make a shredded/slaw texture. Remove the woody stems of the kale and shred finely with a knife.
  • Place the almonds in a food processor and pulse until chopped coarsely. Add almonds, pecorino, and bacon to the shredded Brussels sprouts; toss to combine. Dress the salad about 30 minutes to one hour before serving, if time allows. Enjoy!