Yesterday I went to my first official holiday party—yes it’s time! “Whiskgiving,” a pre-Thanksgiving potluck, was put on by a group of Wisconsin bloggers (Wisconsin Whisk), and came complete with carved roast turkey! The nice thing about blogger events is that I always come away with an idea for a recipe or two—this time Fall Kale and Brussels Sprout Salad.
I was planning to post the dish that I brought to the potluck, Pumpkin Swirl Mini Cheesecakes, but in the end that recipe sometimes comes out great, then fails, then works, then… So I need to hold off until I figure out all the variables.
Luckily I found an alternative dish at the potluck. In fact, I enjoyed this Kale and Brussels Sprout salad so much, I went back for seconds (okay thirds) and unabashedly poured the entire bowl of remaining salad onto my plate. At least I was obsessed with something healthy and seasonal!
So today, with loads of Brussels sprouts and kale from my CSAs I immediately gave it a try. Mine turned out a bit different (I think she used more cheese) but it harkened back to the original and received four thumbs up–from me, my husband, our daughter and my mother who we invited over as a guinea pig to watch the football game.
I have decided that the key to working with kale in salads is twofold. First make sure the kale is finely chopped—julienned or cut in pieces under a square inch in size. Second, make sure there is a strong outside flavor component like Parmesan cheese, which also figured into my earlier Tuscan Kale Salad.
- • 1 clove garlic
- • 1 teaspoon dijon mustard
- • 1/4 teaspoon salt
- • 1/4 teaspoon black pepper
- • 1 teaspoon Worcestershire sauce
- • 1 lemon, juiced (3-4 tablespoons)
- • 1/2 cup extra virgin olive oil (or half olive oil, half lighter oil)
- • 1 bunch of kale, main rib removed & chopped finely
- • 3 cups shaved Brussels sprouts
- • 1/2 c very finely grated Parmesan cheese (dairy or vegan), more if feeling indulgent - see note
- • ¼ c coarsely chopped almonds or other nuts, toasted
- Finely mince the garlic (or put through a garlic press). Mix with the salt, pepper, mustard, Worcestershire sauce and lemon juice.
- Drizzle the olive oil (or oil blend) into the mixture, whisking until emulsified.
- Combine chopped kale and shave Brussels sprouts. Add dressing and toss until well coated.
- Add parmesan cheese and toasted nuts and toss again.
- Serve immediately.
- Fresh Parmesan can be shredded then pulsed in a blender or food processor to create a fine grate. Since it needs to coat the vegetables, it is important that it is very fine.
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