This kale salad is legendary. It is life changing. Revolutionary. Perfect.
When I made it for Thanksgiving last year, half of my relatives were asking for the recipe.
I first discovered it when Stephen’s mom made it the Thanksgiving before that. And everyone at the table devoured it. Then got more.
You’ve probably seen it before. I’ve seen at least a dozen kale salad recipes floating around that are variations of the Bon Appétit original developed by Susan Spungen.
Seriously, guys. Gals. This salad is irresistible. I make it on a regular basis. The shredded kale marinades in a lemony, dijon mustard, garlicky dressing (I ♥ MUSTARD) (And LEMON) and is all topped off with toasted almonds that give it a little toasty, nutty, slightly sweet crunch (CRUCIAL). It’s extremely versatile – I usually make it without the Brussels Sprouts because it’s quite hard to find organic Sprouts ’round here, let alone local or fresh. Booo. Also, raw Sprouts my stomach no make happy. I almost never include the shallots… because shallots. Do you keep shallots in stock? You do?? I don’t. I bet you don’t either. And it’s still delicious without the Pecorino. No cheese? No problem. Vegan yummy goodness. Plus, you can cut back on the oil without affecting the flavor. Winningest.
You can find the recipe here!!!!!