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

July 28, 2014

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

Shop the Story

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.

See what other Food52 readers are saying.

  • jackery
  • Laura Mills Ramsey
    Laura Mills Ramsey
  • freshparsley
  • Mei-An Raicer
    Mei-An Raicer
  • karolina


jackery April 25, 2015
I prefer a bit spicy cruchy seafood salad wif olive oil
Laura M. July 30, 2014
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!
freshparsley July 30, 2014
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.
Mei-An R. July 30, 2014
Roasted Cornish hen marinated in oyster sauce & scallions & stuffed with no mi fan (Chinese glutinous rice)...
karolina July 29, 2014
Polish beet borscht. Grandma's recipe.
AntoniaJames July 29, 2014
Braised octopus! ;o)
Michael H. July 29, 2014
Chevre Devils!!
Anne M. July 29, 2014
Mike Isabella's meatballs!
Diane P. July 29, 2014
Yotam Ottolenghi's Chevre Devils
pandapotamus July 29, 2014
preserved lemon chicken, baked lemon risotto, and baklava for dessert!
Mona D. July 29, 2014
I'd make my special curry.
Linn July 28, 2014
Pan-seared salmon with a zucchini-potato gratin and beets.
Linn July 28, 2014
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 : ).
Rosanna July 28, 2014
Red-wine braised duck leg, polenta, crispy onions.
Sarah P. July 28, 2014
Polenta with Braised Kale
trvlnsandy July 28, 2014
Georgian eggplant appetizer
Matthew C. July 28, 2014
Cedar-grilled salmon wrapped in braised leeks over a bed of cilantro-lime amaranth and sriracha avocado foam.
Jen C. July 28, 2014
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.
Alisa July 28, 2014
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!
Catherine L. July 28, 2014
Ooh pink sea salt! You're fancy!
Jennifer C. July 28, 2014
If I were on Top Chef my first dish would be.... homemade gnocchi with grilled veggies and truffled parmesan. You can't go wrong :)
Haley S. July 29, 2014
Mmm give me some of that gnocchi!