Roasted Brussels Sprout and Raw Kale Salad

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6

Just when you think you’ve tried every variation on the raw kale salad imaginable, along comes this amazing recipe from New York City’s Haven’s Kitchen. Hot roasted brussels sprouts are tossed with the kale until wilted, then topped with Parmesan cheese and crunchy pecans. If desired, you can coarsely chop the pecan halves instead of leaving them whole.

Ingredients:

For the sherry vinaigrette:

  • 1/4 cup (2 fl. oz./60 ml) sherry vinegar
  • 2 Tbs. minced shallot
  • 1 1/2 tsp. Dijon mustard
  • Fine sea salt
  • 1/2 cup (4 fl. oz./125 ml) vegetable oil
  • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil

  • Olive oil as needed
  • 1 lb. (500 g) brussels sprouts, trimmed and quartered
  • Fine sea salt
  • 1 bunch kale, ribs removed and leaves cut into 1/4-inch (6-mm) strips
  • 1/2 cup (2 oz./60 g) shaved Parmesan cheese
  • 1/4 cup (1 oz./30 g) pecan halves, toasted

Directions:

To make the vinaigrette, in a bowl, whisk together the vinegar, shallot, mustard and a pinch of salt. While whisking, drizzle in the vegetable and olive oils. Adjust the seasoning with salt. Set aside.

Preheat an oven to 425°F (220°C). Line a baking sheet with parchment paper.

Heat a large sauté pan over medium-high heat. Add enough olive oil to generously coat the bottom of the pan. When the oil begins to shimmer, add the brussels sprouts. Work in batches if necessary so you don’t overcrowd the pan; otherwise, the vegetables will steam and not brown. Cook the sprouts, gently jostling—but not yet flipping—them until the bottom and edges begin to brown. Then flip and toss the sprouts until golden on all sides, about 4 minutes total. Season with a pinch of salt and transfer the brussels sprouts to the prepared baking sheet, spreading them out in a single layer. Roast in the oven until tender, 8 to 10 minutes.

Carefully transfer the hot brussels sprouts to a large serving bowl. Add the kale and toss until wilted. Lightly dress with the vinaigrette. Garnish with the cheese and pecans and serve immediately. Serves 6.

Adapted from a recipe by Haven’s Kitchen, New York City

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