Chopped Kale and Brussels Sprout Salad


Deconstructed

After two months of hibernating indoors with such a cold and snowy winter, I finally went for a walk outdoors and actually heard the birds chirping. With the thought of spring arriving soon, I made this fresh crunchy salad. Feel free to mixed it up, use almonds, pistachios or pepitas and tart dried cherries as a substitute for the cranberries. Yum!

SALAD:

  • 1 cup walnuts, chopped
  • 1 pound brussels sprouts, trimmed, halved and thinly sliced
  • 1 pound Tusan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced (or use the pre-bagged organic kale)
  • 1/4 cup dried cranberries
  • 1 cup coarse grated Parmigiano Reggiano cheese
  • Juice of a lemon (optional)

DRESSING:

  • 6 tablespoons olive oil
  • 3 tablespoons champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Tossed Kale Brussels Salad

Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil. Bake the walnuts for 5-8 minutes, until toasted and fragrant. They burn easily so watch them.

Combine the brussels sprouts and kale in a large bowl. Make the dressing by whisking all the ingredients together. Pour the dressing over the kale and brussels sprouts. Add the walnuts, cheese and cranberries and toss well. Let the salad sit at room temperature for about 30 minutes or for a few hours in the refrigerator. This allows the flavor to mellow and come together. Season to taste and add a generous squeeze of fresh lemon juice. Serve at room temperature. Serves 6

Source: Bon Appetit

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5 comments

  1. Vivian Port

    I am definitely going to try this. I have not Ā incorporated kale into our salads at home but David orders them out. Hope to see you in New York. We have tickets for On the Twentieth Century (postponed from Pearl’s birthday in February due to a storm) if you are free to join us. It’s at Roundabout, American AIrlines Theater on 42nd Street. It was so much fun last year when we went to Lyrics and Lyricists together.

    Love,

    Vivian

  2. Mindy

    Yum! I’ve tried a similar recipe but it didn’t have the dijon or the cranberries. Looking forward to trying that. I bet dried cherries would be a nice substitute too!

  3. maggieM

    This looks a lot like the kale salad recipe that was floating around our book group a couple of years ago. I lost the recipe, and was going to ask you for it this week. Thanks, Pam!

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