The Ultimate Hearty Shaved Broccoli, Brussels Sprouts, and Kale Salad with Creamy Truffle Parmesan Dressing

In a world constantly seeking balance between indulgence and wellness, a truly satisfying, vegetable-packed salad stands out. This isn’t just any salad; it’s a vibrant, hearty, and incredibly flavorful experience, designed to nourish and delight. Our exceptional shaved broccoli, Brussels sprouts, and kale salad, featuring a luscious homemade truffle parmesan dressing, is a testament to how exciting healthy eating can be.

The inspiration for this culinary creation comes from a cherished spot in Chicago’s vibrant West Loop neighborhood: The Allis at Soho House. It’s a place of quiet refuge on a bustling city afternoon, where a good coffee, some focused work, and a bit of people-watching often lead to unexpected culinary discoveries. On one such occasion, I decided to treat myself to a light, yet substantial, lunch, and that’s when I encountered their unique kale, Brussels sprout, and broccoli salad.

What immediately captivated me about The Allis’s salad was the ingenious preparation of its core ingredients. While my long-standing affection for Brussels sprouts is well-documented (just ask my pasta and salad recipes!), the thinly shaved broccoli florets and stalks offered an intriguing textural twist I hadn’t often seen. The combination was brilliant: crisp, raw vegetables, each bringing its own subtle bitterness and crunch, all unified by a creamy, Caesar-like Parmesan dressing.

The Secret to a Perfect Shaved Vegetable Salad

Recreating that memorable experience at home became a delightful challenge. The key to unlocking the full potential of this salad lies in the preparation of its raw components. Thinly shaving broccoli, Brussels sprouts, and kale transforms their texture, making them incredibly tender yet still satisfyingly crunchy. When vegetables are shaved, they absorb dressing more effectively, and their milder flavor profile shines through, offering a refreshing alternative to cooked preparations.

• Shaved Broccoli: Don’t discard those stalks! Both florets and stalks can be beautifully shaved. This technique not only minimizes waste but also introduces a unique, delicate texture that raw broccoli florets alone can’t achieve. When thinly sliced, broccoli offers a sweet, earthy crunch that’s surprisingly mellow.
• Shaved Brussels Sprouts: A true revelation for many, shaved Brussels sprouts are a powerhouse of flavor and nutrition. Their slight bitterness is beautifully complemented by the rich dressing, and their thinly sliced leaves provide a delightful chew without being tough.
• Massaged Kale: The crucial step for kale. Thinly sliced lacinato kale (also known as dinosaur kale) benefits immensely from a gentle massage with your hands. This seemingly simple action breaks down the tough cell walls, tenderizing the leaves and making them much more palatable and less fibrous when eaten raw. It softens the kale to an almost silky texture, making every bite a pleasure.

The dressing at The Allis was thick, creamy, and wonderfully garlicky, reminiscent of a classic Caesar, but with its own distinct character. It struck a perfect balance, rich enough to feel indulgent, yet robust enough to stand up to the hearty raw vegetables. This inspired me to adapt my own favorite kale Caesar salad dressing as a base for this new creation, adding a special ingredient to elevate it to gourmet status.

Crafting the Creamy Truffle Parmesan Dressing

The real star that ties this salad together is the rich, creamy dressing. Starting with a robust base, I introduced white truffle oil – a secret weapon for an instant touch of luxury. Truffle oil, when used judiciously, imparts a unique, earthy aroma and flavor that elevates the entire dish from a simple salad to a culinary event. It’s a subtle enhancement, never overpowering, but utterly transformative. If truffle oil isn’t your preference or readily available, an extra spoonful of freshly grated Parmigiano-Reggiano cheese will still provide a fantastic depth of flavor.

For those who appreciate classic, emulsified dressings, using good-quality raw egg yolks is paramount. They create an unparalleled creamy texture and rich mouthfeel that simply cannot be replicated. I highly advocate for local, pasture-raised, or pasteurized egg yolks for safety and superior flavor. If raw eggs are a concern, rest assured that pasteurized eggs are a perfectly safe and excellent alternative, allowing you to enjoy this dressing without worry.

Beyond the truffle oil and egg yolks, the dressing’s complexity comes from classic components: pungent garlic and umami-rich olive oil-packed anchovy fillets (don’t worry, they melt into the dressing, adding depth, not fishiness!). Dijon mustard provides a tangy kick, while fresh lemon juice brightens everything up. The combination of vegetable or avocado oil helps create that perfectly smooth, emulsified texture that clings beautifully to every shaved piece of vegetable.

Essential Tools & Techniques for Shaving Vegetables

The “scariest” part of this recipe might seem to be achieving those perfectly thin vegetable shavings, but with the right tools, it’s surprisingly simple and incredibly efficient. A sharp mandoline is your absolute best friend here. It allows for consistent, paper-thin slices that ensure the vegetables are tender enough for raw consumption and perfectly absorb the dressing.

• Mandoline Mastery: For precise and effortless shaving, I cannot recommend Benriner Japanese mandolines enough. They are renowned for their exceptional sharpness, user-friendly design, and compact storage, making them a superior choice compared to many bulkier, more expensive models. Remember to always use the safety guard to protect your fingers!
• Food Processor Alternative: If a mandoline isn’t available, a food processor with a thin slicing blade attachment can also do the trick, especially for Brussels sprouts. While it might not achieve the same delicate thinness as a mandoline, it’s a great option for speeding up the prep.
• Knife Skills: For those with advanced knife skills, a very sharp chef’s knife can be used, but consistency can be challenging, and it’s certainly more time-consuming. Regardless of your method, the goal is uniform, translucent slices for the best texture.

Serving Suggestions and Variations

This shaved vegetable salad is fantastic on its own as a light meal, but its heartiness also makes it an excellent candidate for a main course. To make it more substantial, consider these additions:

• Protein Power: Top with perfectly roasted chicken breast, pan-seared salmon, grilled shrimp, or even crispy roasted chickpeas for a vegetarian protein boost.
• Crunch and Flavor: Add toasted nuts like slivered almonds or walnuts, or sprinkle with crunchy homemade croutons. A handful of dried cranberries or pomegranate seeds can also add a touch of sweetness and tartness.
• Creamy Additions: Sliced avocado would lend an extra layer of creaminess and healthy fats, complementing the dressing beautifully.

This salad keeps well in an airtight container for up to 1-2 days, though the dressing is best applied just before serving to maintain the crispness of the vegetables.

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