Ingredients
For the Salad
- 4 cups kale (a mix of curly and lacinato), stems removed and chopped
- 2 cups Brussels sprouts, thinly sliced
- 2 cups broccoli florets, chopped into bite-sized pieces
- 1 cup slivered almonds, toasted
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup dried cranberries
- 1/2 cup thinly sliced red onion
For the Lemon-Mustard Dressing
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- 1/2 shallot, minced
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Instructions
Make the Dressing
- In a mason jar or small bowl, combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, minced shallot, honey, and a generous pinch each of salt and black pepper. Put the lid on the jar and shake vigorously for about 15 seconds until the dressing looks creamy and emulsified — it should turn from separated and oily to thick and slightly cloudy. If using a bowl, whisk briskly until combined. Taste it — you want a sharp, tangy bite balanced by a gentle sweetness. Adjust salt, lemon, or honey as needed. Set aside while you prep the salad.
Prepare the Salad
- Place the chopped kale in a large salad bowl. Drizzle about a tablespoon of olive oil and a pinch of salt over the leaves. Use your hands to massage the kale for about 2 minutes, squeezing and scrunching the leaves until they turn a deeper, more vibrant green and feel silky and tender instead of stiff and papery. You will feel the texture change under your fingers and the volume will shrink by almost half — that is how you know it is ready.
- Add the thinly sliced Brussels sprouts, chopped broccoli florets, toasted slivered almonds, dried cranberries, thinly sliced red onion, and freshly grated Parmesan to the bowl with the massaged kale. Toss everything together gently so the ingredients are evenly distributed — the bowl should look colorful and abundant with flecks of green, white, and deep red throughout.
Dress and Serve
- Give the dressing another good shake, then drizzle about half of it over the salad and toss to coat evenly. Add more dressing to taste — you want every leaf and floret glistening with a thin, bright coating. For the best results, let the dressed salad sit for 10 to 15 minutes before serving. The acid in the lemon juice will continue to tenderize the raw brassicas and the flavors will meld together beautifully. The kale should taste mellow and silky, the Brussels sprouts should have lost their sharp bite, and every piece of broccoli should be coated in tangy, mustardy dressing. Serve at room temperature or slightly chilled.