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


Shaved broccoli is a thing. I’m never trying to eat hunks of raw broccoli. By shaving it you end up with tiny sprinklings throughout the salad that sneakily trick you into eating a lot of broccoli. I used a mandolin for the broccoli/Brussels sprouts. You could slice them super thin by hand but that sounds terrible and it’s probably not worth it.


Usually, I make giant salads that I can eat a ton of but this one is better enjoyed in small quantities. It is a LOT of raw green veg, the dressing is pretty heavy to balance it out but still, take it is easy and enjoy in moderation.

Fun fact: this is a copycat salad from the Allis at Soho House. Not only do they have a shaved broccoli salad, they have several ping pong tables upstairs where I can often be found in a very very very (can’t emphasize enough) serious battle.


Inspired by BloggingOverThyme

You’ll need:

For salad

  • 1 large bunch of kale (I used Tuscan)
  • 1/3 lb broccoli
  • 1/3 lb Brussels Sprouts

For dressing

  • 3 whole large egg yolks (I used pasteurized)
  • 2 garlic cloves, minced
  • 1 teaspoon anchovy paste (or 2 minced anchovies)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup olive oil
  • 5 tablespoons grated parmesan cheese, plus more for serving
  • Salt/pep

To Make:

  1. Remove ribs from the kale, then discard ribs. Chop kale leaves into ribbons. Transfer the chopped kale to a large bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color. This takes some of the bitterness out.
  2. Using a mandolin, “shave” your broccoli and Brussels. The shaved broccoli florets get sprinkled throughout the salad. I shaved some of the stalks too and sliced.       Combine veggies in large bowl.
  3. In medium bowl, whisk eggs. Add garlic, anchovy, mustard and lemon juice. Whisk to combine. Slowly (very slowly!) whisk in olive oil. Add parmesan. Season with salt/pep.
  4. Toss veggies with dressing. Add as much additional parmesan as your spirit wants.

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