Hearty shaved broccoli, Brussels sprouts, and kale salad tossed with a creamy homemade truffle parmesan dressing! 

Shaved Broccoli, Brussels Sprouts, and Kale Salad with Truffle Parmesan Dressing. Hearty and filling!

We could all use more hearty vegetable-filled salads in our lives. Today’s salad was inspired by one of my favorite spots in our Chicago West Loop neighborhood, The Allis at Soho House

I’ll sometimes walk there on a gloomy Chicago afternoon to plant myself at a table, grab a coffee, work on my computer, and do a healthy amount of people watching. Occasionally, I’ll treat myself to a small lunch. 

Shaved Broccoli, Brussels Sprouts, and Kale Salad with Truffle Parmesan Dressing. Hearty and filling!

The other day, I tried their kale, Brussels sprout, and broccoli salad, which comes with a parmesan dressing. Truthfully, the shaved Brussels sprouts drew me in (we all know how much I love Brussels sprouts – hello, this pasta and salad!), but the shaved broccoli was another interesting twist!

The broccoli florets, along with their stalks, were thinly shaved, the kale leaves was very thinly sliced and lightly massaged (sounds silly, but it helps lightly wilt the kale leaves and make them much more enjoyable to eat when raw), and the dressing was almost Caesar-like in flavor. A little thick, creamy, and garlicky. Perhaps a bit indulgent, but the heartiness of the raw shaved vegetables balanced everything out.

I’m always looking for new salad ideas, so I decided to give it my own little twist at home a few days later…and voila! The recipe made it onto the blog.

Shaved Broccoli, Brussels Sprouts, and Kale Salad with Truffle Parmesan Dressing. Hearty and filling!

I ended up using this kale Caesar salad dressing as the starting point and in the end, gave it a special touch with the addition of white truffle oil.

The truffle oil makes this salad a little extra special, but is subtle and not at all overpowering (too much of a good thing…) and is completely optional. If you don’t use it, I recommend adding an extra spoonful or so of freshly grated parmigiano-reggiano cheese!

I’m a bit proponent of using good-quality raw egg yolks for classic dressings like this, because nothing quite beats them. If you’re squeamish about eating raw egg yolks, pasteurized eggs are a great option!

Shaved Broccoli, Brussels Sprouts, and Kale Salad with Truffle Parmesan Dressing. Hearty and filling!

The scariest part of this recipe is thinly shaving the Brussels sprouts and broccoli. For this, a sharp mandolin is your best bet (alternatively, you can use a food processor and your thinnest blade attachment to shave the Brussels sprouts!).

If you’re in need of a mandolin recommendation, I highly (highly) recommend Benriner Japanese mandolins! They are the best and most storage-friendly mandolins that I’ve used and more much affordable than the clunky varieties you find in most kitchen stores.

Serving Suggestions: If you’re looking to bulk this salad up for a main course, roast chicken and homemade croutons would be a great addition. 

Looking for other hearty salad recipes? You’ll love these: 

Brussels Sprout, Kale, and Broccoli Salad with Truffle Parmesan Dressing. Hearty and filling!

Shaved Broccoli, Brussels Sprouts, and Kale Salad with Truffle Parmesan Dressing

4.4 stars (5 ratings)
Hearty shaved broccoli, Brussels sprouts, and kale salad tossed with a creamy homemade truffle parmesan dressing! If you're looking to turn this into a main course salad, top with rotisserie chicken or seared salmon, or even roasted chickpeas.

Ingredients

Salad:

  • 2 cups lacinato kale leaves stems stripped and discarded, and leaves thinly sliced
  • ½ lb broccoli thinly shaved (see note section)
  • ½ lb Brussels Sprouts ends trimmed and thinly shaved

Truffle Parmesan Dressing:

  • 3 large egg yolks local, pasture-raised or pasteurized
  • 2 small garlic cloves
  • 2 olive oil-packed anchovy fillets
  • 1 tablespoon Dijon mustard
  • 2 tablespoons (30 mL) freshly squeezed lemon juice
  • cup (80 mL) vegetable or avocado oil
  • 1 tablespoon (15 mL) white truffle oil I recommend La Tourangelle brand

Toppings:

  • 3-4 tablespoons finely grated parmigiano-reggiano cheese plus more serving
  • kosher salt
  • freshly ground black pepper

Instructions 

  • Place the sliced kale in a large salad bowl. Using your hands, massage the kale lightly with your hands. It should wilt slightly and become almost silky in texture. This softens the kale and makes it much more enjoyable to eat raw. Add the shaved broccoli and Brussels sprouts to the bowl. Set aside.
  • Prepare the Dressing: In a medium mixing bowl, whisk the egg yolks. Using a knife, mash the garlic cloves and anchovy fillets (sprinkle with a generous pinch of salt) with the side of your knife repeatedly until they form a paste. Add the garlic-anchovy paste to the mixing bowl, along with the Dijon mustard and lemon juice. Whisk all of the ingredients together. Slowly pour in the oil (in small droplets at first, then a very thin stream), whisking continuously with your other hand, until the dressing is smooth and emulsified. Whisk in the white truffle oil. Add the finely grated parmigiano-reggiano cheese and season the dressing to taste with salt and pepper.
  • Dress the shaved salad mixture with the truffle-parmesan dressing and toss until evenly dressed (you will most likely use all of the dressing). Serve the salad and garnish with finely grated parmigiano-reggiano cheese.

Tips for Success:

  • Use broccoli florets with a decent portion of the stalk attached for this, as they are easier to manage than the small ones – any extra broccoli can be reserved for roasted broccoli
  • Lacinato kale is sometimes referred to as ‘dinosaur’ kale. Feel free to substitute other kale varieties if you cannot find it!
  • Since this salad dressing calls for raw egg yolks, this dressing is best made and served the same day, however, it can be stored in an airtight container in the fridge for up to 1 to 2 days.
Serving: 1serving, Calories: 323kcal, Carbohydrates: 12g, Protein: 8g, Fat: 29g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 19g, Cholesterol: 150mg, Sodium: 148mg, Potassium: 496mg, Fiber: 4g, Sugar: 3g, Vitamin A: 2058IU, Vitamin C: 115mg, Calcium: 136mg, Iron: 2mg