Hearty Shaved Broccoli, Brussels Sprouts & Kale Salad with Creamy Truffle Parmesan Dressing Recipe
There’s something incredibly satisfying about a vibrant, vegetable-packed salad that not only nourishes your body but also delights your taste buds. This particular salad goes beyond your average greens, offering a unique combination of textures and flavors that will quickly make it a staple in your meal rotation. Featuring thinly shaved broccoli, crisp Brussels sprouts, and tender kale, all generously coated in a luxurious, creamy homemade truffle parmesan dressing, this dish is a testament to how exciting healthy eating can be. It’s hearty enough to stand as a meal on its own, yet perfectly complements a variety of main courses.
Inspired by Chicago’s West Loop: A Culinary Discovery
The genesis of this exquisite shaved vegetable salad traces back to one of my favorite culinary havens in Chicago’s vibrant West Loop neighborhood: The Allis at Soho House. On a typically overcast Chicago afternoon, I often find myself drawn to its inviting ambiance. It’s a perfect spot to settle in with a warm coffee, catch up on work, and indulge in a bit of people-watching. Occasionally, I treat myself to a light but memorable lunch, always seeking fresh and inspiring dishes.
During one such visit, I ventured to try their signature kale, Brussels sprout, and broccoli salad, served with a delectable parmesan dressing. What initially caught my attention were the shaved Brussels sprouts – a personal favorite, as anyone familiar with my shaved Brussels sprout pasta and Brussels sprout salad recipes would know. However, the unexpected addition of thinly shaved broccoli truly elevated the experience, adding an intriguing and hearty twist to an already promising dish.
The preparation at The Allis was meticulously thought out: broccoli florets, along with a portion of their stalks, were thinly shaved, while the kale leaves were finely sliced and gently massaged. This seemingly simple step of massaging the kale is crucial, as it lightly wilts the leaves, transforming their texture and making them significantly more tender and enjoyable to eat raw. The dressing itself was rich, creamy, and distinctly garlicky, reminiscent of a classic Caesar, perhaps a touch indulgent, but perfectly balanced by the robust freshness of the raw, shaved vegetables. It was a revelation, demonstrating that salads could be both incredibly healthy and deeply satisfying.
The Magic of Shaved Vegetables: Unlocking Texture and Flavor
Bringing this culinary inspiration home, I set out to recreate and personalize the experience of this exceptional salad. The beauty of this healthy salad lies in the precise preparation of its core ingredients. Shaving the broccoli and Brussels sprouts instead of chopping them creates delicate, ribbon-like pieces that are not only visually appealing but also offer a delightful, tender-crisp texture. This unique presentation allows the vegetables to readily soak up the rich dressing, ensuring every forkful is a burst of balanced flavor and freshness. This technique transforms otherwise sturdy vegetables into light, palatable components, making raw consumption a truly enjoyable experience. The thinly sliced kale, further softened by a gentle massage, becomes less bitter and more palatable, blending seamlessly with the other shaved greens for a harmonious ensemble.
Crafting the Unforgettable Creamy Truffle Parmesan Dressing
At the heart of this shaved vegetable salad’s irresistible charm is its signature dressing. I began with my trusty kale Caesar salad dressing recipe as a foundation, then introduced a subtle yet impactful element: white truffle oil. This addition imparts a sophisticated, earthy aroma and flavor that elevates the entire dish, making it feel truly special and gourmet without overpowering the delicate freshness of the raw vegetables. A little truffle oil goes a long way, so it’s important to use it judiciously to achieve that perfect hint of luxury. If white truffle oil isn’t to your taste or readily available, an extra spoonful or two of freshly grated Parmigiano-Reggiano cheese will add a wonderful savory depth and creamy texture, ensuring the dressing remains incredibly flavorful.
For an authentic, rich, and creamy homemade dressing, I am a firm believer in using good-quality raw egg yolks. They provide an unparalleled emulsification and silkiness that cannot be replicated by substitutes. For those concerned about consuming raw eggs, pasteurized eggs are an excellent and safe alternative, allowing you to achieve the same creamy consistency and decadent flavor without worry. The combination of pungent garlic, savory olive oil-packed anchovy fillets (which melt seamlessly into the dressing, providing a deep umami flavor without any fishy taste), bright fresh lemon juice, and tangy Dijon mustard creates a perfectly balanced base that is both robust and refreshing.
Mastering the Shave: Essential Tools for Perfection
The most crucial step in preparing this shaved broccoli, Brussels sprouts, and kale salad is achieving those perfectly thin vegetable shaves. While it might seem daunting at first, it’s surprisingly easy and safe with the right kitchen tool. A sharp mandolin slicer is your best friend here. It allows you to create uniform, paper-thin slices of Brussels sprouts and broccoli florets, which are absolutely essential for the desired delicate texture and optimal mouthfeel of the salad. This precision is what transforms ordinary vegetables into an extraordinary salad component.
If you’re in the market for a mandolin, I wholeheartedly recommend Benriner Japanese mandolins. They are renowned for their razor-sharp blades, exceptional ease of use, and compact design, making them much more practical and storage-friendly than many of the bulkier models found in kitchen stores. Always remember to use the safety guard that comes with your mandolin to protect your fingers when operating it; safety in the kitchen is paramount!
Alternatively, if you don’t own a mandolin, a food processor with a very thin slicing blade attachment can also do the trick, especially for Brussels sprouts. The primary goal is to get the vegetables as thin as possible so they can soften slightly and absorb the creamy truffle parmesan dressing beautifully, contributing to the overall harmonious texture of the salad.
Serving Suggestions and Delicious Enhancements
This hearty shaved vegetable salad is incredibly delicious and satisfying on its own, making for a vibrant and filling light meal. However, for those looking to transform it into an even more substantial main course, there are many fantastic additions to consider. Roasted chicken, whether homemade or a convenient store-bought rotisserie option, would be a fantastic complement, adding lean protein and savory depth. Crispy homemade croutons, tossed with garlic and herbs, add a delightful crunch and extra flavor, contrasting wonderfully with the tender greens. Pan-seared salmon offers a rich, omega-3 packed addition, elevating the salad to an elegant dinner. For a plant-based protein boost, crispy roasted chickpeas provide a satisfying chew and extra fiber, making the salad even more wholesome. Feel free to experiment with these additions to customize the salad to your personal preference and dietary needs, making it a truly versatile dish.
Why This Shaved Vegetable Salad Deserves a Spot in Your Repertoire
In a world where healthy meals can sometimes feel uninspired or repetitive, this Shaved Broccoli, Brussels Sprouts & Kale Salad with Creamy Truffle Parmesan Dressing offers a refreshing and exciting change. It’s a harmonious blend of crisp yet tender textures, bold savory flavors, and vibrant nutrition, all wrapped up in an elegant presentation. Easy to prepare with the right tools, and incredibly versatile to suit various occasions and dietary preferences, it proves that healthy eating can indeed be gourmet, exciting, and deeply satisfying. Whether you’re seeking a light, flavorful lunch, a sophisticated side dish for a dinner party, or a substantial and wholesome main course, this truffle parmesan salad is sure to impress both yourself and your guests, making it a recipe you’ll want to revisit again and again.
Looking for other hearty salad recipes? You’ll love these:
- Roasted Carrot Lentil Salad with Tahini Dressing
- Brussels Sprouts Salad with Hazelnuts, Parmesan, and Pomegranate Molasses Vinaigrette
- Radicchio, Pear, Gorgonzola, and Pomegranate Salad
Shaved Broccoli, Brussels Sprouts, and Kale Salad with Truffle Parmesan Dressing
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Ingredients
For the Salad:
- 2 cups lacinato kale leaves stems carefully stripped and discarded, leaves then thinly sliced into ribbons. Lacinato kale is also known as ‘dinosaur’ kale for its textured appearance.
- ½ lb fresh broccoli florets with stalks thinly shaved using a mandolin for delicate ribbons (refer to notes section for best technique)
- ½ lb fresh Brussels sprouts ends trimmed and thinly shaved with a mandolin or food processor for fine, uniform slices
For the Truffle Parmesan Dressing:
- 3 large egg yolks preferably local, pasture-raised, or pasteurized for optimal safety and richness
- 2 small garlic cloves finely minced or mashed into a smooth paste for intense flavor
- 2 olive oil-packed anchovy fillets mashed into a paste; provides essential umami depth without a fishy taste
- 1 tablespoon Dijon mustard for tang, a subtle spicy note, and excellent emulsification
- 2 tablespoons (30 mL) freshly squeezed lemon juice adds crucial brightness and cuts through the richness
- ⅓ cup (80 mL) neutral-flavored oil such as vegetable, grapeseed, or avocado oil, to achieve a smooth emulsion
- 1 tablespoon (15 mL) white truffle oil optional, but highly recommended for a subtle, gourmet touch and earthy aroma; La Tourangelle brand is excellent. If omitting, consider adding an extra tablespoon of Parmigiano-Reggiano cheese.
For Serving and Garnish:
- 3-4 tablespoons finely grated Parmigiano-Reggiano cheese to be mixed into the dressing, plus additional for garnishing before serving
- kosher salt to taste, for both the dressing and final salad seasoning
- freshly ground black pepper to taste, for seasoning and a fresh aromatic finish
Instructions
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1. Prepare the Salad Greens: Place the thinly sliced lacinato kale into a large salad bowl. Using clean hands, gently but thoroughly massage the kale for about 1-2 minutes. This crucial step helps to break down the tough fibers, softening the leaves and making them much more pleasant and tender to eat raw. The kale should wilt slightly and develop an almost silky texture. Once massaged, add the precisely shaved broccoli and Brussels sprouts to the bowl with the kale. Gently toss to combine the raw vegetables, then set this mixture aside while you prepare the dressing.
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2. Craft the Truffle Parmesan Dressing: In a medium-sized mixing bowl, begin by whisking the egg yolks until they are light yellow and slightly frothy. Next, on a cutting board, mash the peeled garlic cloves and anchovy fillets together with the side of a knife, sprinkling with a generous pinch of kosher salt. Continue mashing and scraping until a smooth, uniform paste forms. Add this potent garlic-anchovy paste to the whisked egg yolks, along with the Dijon mustard and fresh lemon juice. Whisk all these ingredients vigorously until well combined and fragrant. Gradually, in a slow and steady stream (starting with small droplets to ensure proper emulsification), pour in the neutral-flavored oil while continuously whisking with your other hand. Continue whisking until the dressing is thick, smooth, and beautifully emulsified, resembling a classic Caesar dressing. Finally, whisk in the white truffle oil (if using). Stir in the finely grated Parmigiano-Reggiano cheese. Taste the dressing and adjust seasoning with additional salt and freshly ground black pepper as needed to achieve your desired flavor profile.
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3. Combine and Serve: Pour the freshly prepared truffle-parmesan dressing generously over the shaved salad mixture in the large bowl. Toss everything thoroughly and gently until all the vegetables are evenly coated with the creamy dressing. You will likely use the entire amount of dressing for optimal flavor and coverage. Divide the dressed salad among individual serving plates and garnish generously with extra finely grated Parmigiano-Reggiano cheese and a final crack of fresh black pepper before serving immediately. Enjoy this vibrant and satisfying salad at its peak freshness!
Tips for Success:
- For the easiest and safest shaving experience, select broccoli florets that have a decent portion of their stalk still attached. These larger, more stable pieces are significantly easier to handle and stabilize on a mandolin than smaller, individual florets, allowing for more consistent slices. Any leftover smaller broccoli florets can be saved for roasted broccoli or another delicious dish.
- Lacinato kale, often referred to as ‘dinosaur kale’ due to its unique texture, has a slightly sweeter and more tender leaf than curly kale. If you can’t find lacinato kale at your local grocery store, feel free to substitute with other kale varieties; just ensure they are thinly sliced and thoroughly massaged to achieve a similar palatable texture.
- Since this creamy truffle parmesan dressing calls for raw egg yolks, it is highly recommended to prepare and serve the salad on the same day for optimal freshness and food safety. While it can be stored in an airtight container in the refrigerator, it’s best consumed within 1-2 days. Always ensure you are using very fresh eggs or pasteurized eggs if you have concerns about raw egg consumption.