Shredded Brussels sprout and salmon salad


For serving:

For the salad:

For the dressing:


Step 1

Preheat the oven to 350 degrees F. Meanwhile, make the dressing by combining shallots, red pepper flakes, honey, mustard, and lemon juice in a small bowl, and whisk to combine. In a slow stream, drizzle in 1 cup of olive oil, whisking constantly. Season with salt and pepper.

Step 2

Place almonds on a baking sheet and toast for two minutes. Let cool and then roughly chop.

Step 3

Place salmon on a piece of foil on a baking sheet. Drizzle with one tablespoon of the Dijon dressing. Bake salmon until just cooked through and flaky, about ten to twelve minutes.

Step 4

Place kale leaves in a large salad bowl. Add kosher salt to the bowl and massage kale by squeezing with your hands a few times. Using a mandolin, finely shred the Brussels sprouts and then add them to the bowl. If you don't have a mandolin, thinly slice the kale and Brussels sprouts.

Step 5

Using a vegetable peeler, shave the carrot lengthwise into very thin strips. Add to the bowl with the greens and season with pepper. Shred salmon into small pieces and add to the salad. Top with almonds, avocado, cheese, grapes, and remaining dressing. Toss to combine.

Photography and styling by Julia Gartland