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Kale & Brussels Sprouts Salad

Enjoy all of this leafy green goodness with a do-it-yourself dressing

Known for creative twists on classic fare, Del Frisco’s Grille New York boasts a menu of eclectic dishes and sharable plates, including the refreshingly raw Kale & Brussels Sprouts Salad. Executive Chef Greg Lombardi combines healthy greens such as mild baby kale and Brussels sprouts with cool citrus flavors like orange, sweet Marcona almonds, and buttery manchego cheese to create a healthy entrée ideal for a warm spring day.


For the salad base:

  • 1 bunch baby kale leaves, stems discarded
  • 4 Ounces Brussels sprouts, leaves only
  • 6 orange segments
  • 1 Ounce Marcona almonds, crushed
  • 1 Ounce cranberry, dried
  • ½ Ounce manchego cheese, shredded

For the Creole Vinaigrette:

  • ½ Cup extra virgin olive oil
  • ¼ Cup cider vinegar
  • 2 Tablespoons Creole mustard, coarse ground
  • 2 Tablespoons orange juice, fresh
  • ½ kosher salt


For the salad base:

For the salad, cut the ends off the core of each individual Brussels sprout and peel back the leaves off the inside core.

Place the leaves in a stainless steel bowl and add the almonds, cranberries, and orange segments.

Toss with the 1 ounce of the Creole vinaigrette and coat the ingredients then transfer the dressed salad onto a chilled salad plate of your choice.

Shred the manchego over the surface of the salad with a fine zester or cheese grater.


For the Creole Vinaigrette:

To assemble the vinaigrette place all ingredients in a small bowl and whisk to combine and distribute evenly.

Let vinaigrette sit at room temperature for 1 hour prior to use to let flavors marry and mellow out.