Shaved Broccoli, Brussels Sprouts, and Kale Salad with Truffle Parmesan Dressing
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:
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
- ⅓ 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