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Kale & Brussels Sprouts Salad

The mistaken, but oft proclaimed, notion that "salads are boring" could never be aimed at this particular example of the salad maker's art. The crunch of the kale and sprouts combines perfectly with the saltiness of the Parmesan, the tang of the dressing and the heat of the chili flakes.  It works perfectly as a side dish with steaks, pork chops, fish or chicken, but is just as delicious eaten on its own as a light lunch.

A bowl of Simon Majumdar's Kale and Brussels Sprouts Salad recipe

Kale & Brussels Sprouts Recipe

(Serves 4)



  • 2 x Cups of Sprouts (shredded)

  • 2 x Cups of Leafy Kale (central vein removed and then shred the rest)

  • 2 Shallots (finely diced)

  • 3 Garlic Cloves (finely minced)

  • 2 Tsp Red Pepper Flakes

  • 1/2 Cup Grated Parmesan Cheese

  • 1/4 Cup Olive Oil

  • 1 Lemon (juice and zest)

  • 1/2 Tsp Salt

  • 1/2 Tsp Pepper

  • 1 Tsp Mustard





  • Place the olive oil, Parmesan Cheese, shallots, mustard, salt, pepper and lemon juice in a blender and pulse to a fine paste.

  • Add the pepper flakes and the minced garlic to the paste and stir in.

  • Place the shredded sprouts and kale in a large bowl.

  • Pour over the paste and dress the salad. I like to do this about 10-15 minutes before serving so the acid in the dressing can "cook" the sprouts and kale for a few minutes.

  • Sprinkle with lemon zest before serving.


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