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Brooke Williamson's Kale Salad with Brussels Sprout Leaves and Lemon Vinaigrette

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In anticipation of the series premiere of Bravo’s Top Chef Duels on August 6th at 10PM/9C, we'll be sharing past Top Chef recipes all week. Be sure to follow along, and comment below for a chance to win a premiere party prize pack! 

This week: Brooke Williamson doubles up on the vinaigrettes for a crowd-pleasing kale salad.

Kale Salad with Lemon Vinaigrette on Food52

Brooke Williamson has quite the résumé: She has owned and operated some of Los Angeles’ top restaurants, and was the youngest female chef to ever cook in the James Beard House. On Season 10 of Top Chef, her skills earned her the first runner-up spot. 

This kale salad that Chef Williamson on the first episode of Season 10 is perfect for a party -- it blends great flavor and presentation with minimal prep time. She uses two vinaigrettes to brighten the salad: The greens are tossed with a lemon vinaigrette and then placed over a bright beet dressing, a perfect light start to any meal.

Kale Salad with Brussels Sprout Leaves and Lemon Vinaigrette

For the salad and lemon vinaigrette:

1 head curly kale, torn and de-stemmed
8 anchovy filets, julienned
6 large Brussels sprouts, outer leaves separated
3 tablespoons lemon juice
1 tablespoon red wine vinegar
1 tablespoon whole-grain mustard
1 shallot, finely diced
1 tablespoon honey
3 tablespoons extra-virgin olive oil
2 filets of white anchovies, finely chopped
Salt and black pepper to taste

For the beet vinaigrette: 

1 small shallot, diced
1 clove garlic
2 tablespoons honey
2 tablespoons red wine vinegar
Salt to taste
1 medium red beet, cooked, peeled, and diced
3 tablespoons olive oil

See the full recipe (and save it and print it) here.

Imagine you have the chance to be a Top Chef contestant. Tell us the first dish you'd cook in the comments by Wednesday at 5 PM EST for a chance to win a prize pack -- so you can throw your own premiere party -- from Provisions! 

This article was brought to you by Top Chef. Tune in for the new season premiere at 10PM/9C on August 6th!

Photo by Linda Pugliese

Update: Jessica Volz and pandapotamus are our winners! We hope you enjoy your Top Chef Duels premiere party prize pack.

Tags: guest editors, top chef, kale salad, brooke williamson

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Comments (24)

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4 months ago jackery

I prefer a bit spicy cruchy seafood salad wif olive oil

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about 1 year ago Laura Mills Ramsey

I'd start with my shrimp & crab bisque, then fresh main lobster, grilled king & snow crab legs, grilled summer veggies & a beautiful garden salad! Fast easy summer seafood feast!

Fcb98a36-ce12-4c7d-abfa-ac3ee44ef68d--pears

about 1 year ago freshparsley

Inspired by the last days of our annual family vacation in Montauk, it would have to be tomatoes, watermelon and feta in a lemon-mint vinaigrette.

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about 1 year ago Mei-An Raicer

Roasted Cornish hen marinated in oyster sauce & scallions & stuffed with no mi fan (Chinese glutinous rice)...

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about 1 year ago karolina

Polish beet borscht. Grandma's recipe.

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about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Braised octopus! ;o)

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about 1 year ago Michael Hard

Chevre Devils!!

C844c666-3628-4051-87ff-ed9c09e775b6--stringio

about 1 year ago Anne Marie Valencik Carver

Mike Isabella's meatballs!

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

about 1 year ago Diane P

Yotam Ottolenghi's Chevre Devils

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

about 1 year ago pandapotamus

preserved lemon chicken, baked lemon risotto, and baklava for dessert!

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

about 1 year ago Mona Davies

I'd make my special curry.

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about 1 year ago Linn

Pan-seared salmon with a zucchini-potato gratin and beets.

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about 1 year ago Linn

Fresh peach cake with fresh raspberries, raspberry couli, and home-made vanilla bean ice cream. (And yes, I know that doing a dessert is the kiss of death : ).

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

about 1 year ago Rosanna

Red-wine braised duck leg, polenta, crispy onions.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

about 1 year ago Sarah Pelletier

Polenta with Braised Kale

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

about 1 year ago trvlnsandy

Georgian eggplant appetizer

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

about 1 year ago Matthew Conway

Cedar-grilled salmon wrapped in braised leeks over a bed of cilantro-lime amaranth and sriracha avocado foam.

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about 1 year ago Jessica Volz

My first dish would have to be coconut flour blinis topped with white chocolate goat cheese ganache and mango-rose compote...love at first bite!

1078f2a9-12d2-40d8-a015-559586d740ca--shopping

about 1 year ago Jen Cornejo

My first dish would have to be...chicken adobo with sticky rice.
I loved Brooke on Top Chef. I took my husband to one of her restaurants for his bday (The Tripel) and she was there! It was a fantastic meal. My husband still talks about the salad he had there with crispy pigs ears.

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about 1 year ago Alisa

Roasted radishes on a bed of fresh arugula with pepitas, pink sea salt, and a drizzle of great olive oil. Different textures and a variety of tastes!

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about 1 year ago Catherine Lamb

Ooh pink sea salt! You're fancy!