Go Back
Caesaresque Kale Salad

Caesaresque Kale and Brussels Sprout Salad

Garlic, lemon and Dijon abound in this zesty salad reminiscent of a classic Caesar. Use more than one variety of kale for a stunning presentation.

Adapted from Bon Appétit

Course Salad
Keyword dressing, gluten free, K.I.T., salad, vegetarian
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 servings
Author Shannon Zerzan


  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 garlic clove, finely grated (I use a microplane)
  • 1/4 teaspoon kosher salt plus more to taste
  • freshly ground black pepper
  • 1 pound Brussels sprouts, trimmed, very thinly sliced (4-6 cups after trimming and slicing)
  • 1 pound curly green kale, center stems removed, leaves very thinly sliced (10-12 cups)
  • 1/2 cup extra virgin olive oil, divided
  • 1/3 cup almonds with skins, coarsely chopped
  • 1 cup finely grated Parmigiano-Reggiano or Pecorino


  1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon kosher salt and a pinch of pepper in a small bowl and stir. Set aside to allow flavors to meld. Mix thinly sliced Brussels sprouts and kale in a large mixing bowl.   

  2. Measure 1/2 cup olive oil into a cup. Spoon 1 tablespoon oil from cup into a skillet and heat over medium-high heat. Add chopped almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer almonds to a paper-towel lined plate and sprinkle lightly with kosher salt. 

  3. Slowly whisk remaining olive oil into lemon juice mixture and season to taste with more salt and pepper if needed. Add dressing and grated cheese to kale mixture and toss thoroughly. I find a full minute is necessary to coat all of the kale. (Clean hands are the best tools for this job.) The dressing will coat approximately 16 cups of greens so portion accordingly if making a smaller salad. Let the dressed salad sit for at least 10 minutes before serving. Top with toasted nuts.

    MAKE AHEAD: Dressing, kale mixture and toasted almonds can all be prepared a few hours ahead. Cover the dressing and kale mixture separately and chill. Once toasted almonds have completely cooled, cover in an airtight container and keep at room temperature.

    VARIATION: Substitute red, black and/or purple kale for the green kale and Brussels, or mix them all together for a striking salad. Swap toasted hazelnuts for the almonds and add some paper thin slices of radish.

Recipe Notes

Slicing the kale into thin ribbons is really important here. Kale is quite fibrous but cutting it thinly and letting the acid in the dressing soften the leaves for a few minutes will give you a tender bite.

Updated recipe 03/20/2019: I reduced the amount of kosher salt from 1/2 teaspoon, to 1/4 teaspoon. I have discovered the salt content of Dijon varies by brand noticeably so safer to start on the low side and add if needed. 

***If you have a severe gluten allergy or sensitivity or otherwise are serious about eliminating gluten from your diet, always check your labels carefully and buy certified gluten free products.