Not going to lie, this is one of those annoyingly prep intensive dishes, so if you're looking for a quick weeknight dinner salad, this might not be a good option as thinly slicing your way through all that green becomes soul killing unless you've got some good tunes blaring in your kitchen. However, thanks to this recipe, you will gain two, count them two, gold stars on your culinary skills charts: Chiffonade & Emulsion. Yep, we're getting fancy in Nalls' Kitchen tonight!
Shredded Brussels Sprouts & Kale Salad with a Lemony Dijon Vinaigrette
1 quart Brussels sprouts, ends trimmed & shredded
1 bundle Kale, removed from stalk & shredded
1/2 cup sliced, unsalted almonds, toasted
1 chicken breast, cooked & shredded (I dismembered a rotisserie chicken)
1 large shallot, minced
4 Tbsp Dijon mustard
4 tsp local honey
2 lemons, zest & juice
1/4 tsp Kosher salt
1/2 cup olive oil
In a medium-sized skillet, toast almond slices over medium high heat. No need to add any oil as the natural oils in the almonds will be enough. Stir fairy continuously to prevent burning. Once almond are golden brown, remove from heat and set aside.
To shred Brussels sprouts, trim ends, and remove outer few leaves. Then halve sprouts and thinly slice each half. For kale, remove from the stalk and roll leaves into bundles and prepare to chiffonade. Say what? Yes, get ready to perfect your fancy knife skills -- and no you don't have to be totally accurate with these, you just want to have thin slices of kale for the salad. Have no idea what I'm on about, then learn how to get your chiffonade on in this helpful video...
Now toss together your kale, Brussels sprouts, toasted almond and shredded chicken together in a large bowl. I weeded out any bits of the core of the sprouts that still remained as chunks.
Grab a medium sized bowel and whip up the dressing. Combine all ingredients through the salt and lightly whisk to fully combine. Then slowly pour in olive oil while you whisk vigorously because you're doing another fancy thing, you're making an...emulsion! Ooo la la! First you chiffonade then you, well, emulse? Emulsionize? No, I've got it, you emulsionate! Once all your oil is incorporated you should have a dressing that looks very much like a big bowl of whisked egg yolks. Pour as much or as little over the salad and toss to coat.
Let sit for about 5 minutes to allow flavors to meld and serve.