2 medium bunches flat-leaf or lacinato kale (about 20 ounces total), torn or chopped into bite-sized pieces (6 to 7 packed cups)
2 to 3 medium watermelon radishes, or 1 small bunch red radishes (about 6), thinly sliced (about 1 cup)
1/2 cup roasted, salted almonds, coarsely chopped
Instructions
Line a plate with paper towels. Place 4 thinly sliced medium shallots and 1 cup olive oil in a medium skillet. Cook over medium heat, stirring frequently, until golden-brown and crisp, about 12 minutes. Using a slotted spoon, transfer the shallots to the plate and season with 1/4 teaspoon of the kosher salt. (Once cooled, the shallots can be stored in an airtight container at room temperature for up to 1 day.)
Transfer 1/2 cup of the shallot oil to a jar with a lid; reserve the remaining oil for another use. Add 2 finely grated garlic cloves, remaining 1/2 teaspoon kosher salt, 1/3 cup Champagne or white wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, and 1/4 teaspoon black pepper to the jar. Seal the jar and shake until combined. Taste and season with more kosher salt and black pepper as needed. (Alternatively, the vinaigrette can be made in a medium bowl and whisked to combine.)
Place 1 thinly sliced medium red onion, 1/2 cup coarsely chopped pitted dried Medjool dates, 2 tablespoons Champagne or white wine vinegar, and 1/4 teaspoon kosher salt in a medium bowl. Using your hands or a fork, work the dates into the onions until they are evenly distributed and the onions start to soften. Let sit to marinate for at least 20 minutes.
Trim the bottoms from 1 pound Brussels sprouts. Using a food processor with a slicing attachment, a mandoline, or a knife, finely shred the Brussels sprouts (about 6 cups). Place in a large bowl.
Prepare the following, adding each to the bowl of Brussels sprouts as you complete it: Pick the leaves from 2 medium bunches flat-leaf kale and discard the stalks. Tear or chop the leaves into bite-sized pieces (6 to 7 packed cups). Peel 2 to 3 medium watermelon radishes (no need to peel if using 1 small bunch red radishes), if using. Thinly slice the radishes (about 1 cup).
Add half of the onion mixture and all of the vinaigrette to the kale mixture and toss to combine. Taste and season with kosher salt and black pepper as needed. Scatter the remaining onion mixture over top. Cover and refrigerate for 20 minutes or up to 1 day before serving. Just before serving, sprinkle 1/2 cup coarsely chopped roasted almonds and fried shallots on top.
