Shredded Brussel Sprout and Kale Salad with Pan-Toasted Truffle Almonds

“Brussel sprouts, kale and nuts OH, MY!” Talk about the trifecta of foods kids run from in terror when seen at the dinner table. However, in my experience, adding just a sprinkle of whimsy and imagination can spark intrigue and exploration from even the pickiest Small Fry.

First of all, I make a point to show my kids I didn’t buy just any regular-old kale from the grocery store. I buy D I N O S A U R kale (kids LOVE the name, and wonder if dinosaurs ate it!) or I get this pretty plum-veined variety that brings an unexpected pop of color to what would otherwise be a boring, green salad. As for the Brussel sprouts, I always try tobring them home on the stalk (if I can find them!). I promise you will get a reaction from your kids when you pull out a GIGANTIC, 2-foot stalk from your grocery bag! If I can’t get Brussel sprouts on the stalk, I cut one in half so the kids can see they look like tiny brain cabbages (which is always a hit!) and let them use my food processor to shred up those tiny green brains. “Woah, you’re going to cook something with THOSE!” is a likely thought entering their heads, I promise you!

And for those nuts, well I pull out all the stops! Can I tell you the dramatic change that happens to a humdrum-old almond when you take an extra 5 minutes to pan toast them with a playful sprinkling of sea salt, or better yet truffle salt? 5 minutes of magic and the smell alone of those toasted, nutty, crispy almonds can taste like the best butter-laden piece of movie theater popcorn to your small fry.

The lemony shallot dressing is unpretentiously delicious and serves as the perfect hand maiden to let the those perfectly pan-fried nuts take the starring role. Since kids have a natural aversion to the strong flavor of raw onions, I tend to opt for using shallots or green onions as they lend amore subtle onion flavor when first introducing anything from the allium family.  

Lastly, and almost as important as the pan-fried almonds, is the Parmigiano Reggiano & Pecorino Romano cheeses. Although these two are similar in that they are both hard, Italian cheeses, the Parmigiano Reggiano is made from cow’s milk while the Pecorino Romano is made from sheep’s milk. I like using both varieties in this salad because each cheese imparts a subtlety different flavor to the salad, but I won’t judge if you opt to use one or the other!

Whatever you do, follow the tried and true advice from my culinary idol, Ina Garten, and try whenever possible to freshly grate your cheeses at home. The pre-shredded varieties are lack-luster and flat compared to shredding at home in a food processor.

And the best part? It takes 3 extra minutes!