Hi all– We’re slowly sliding into fall here– not exactly sweater weather just yet. But the days of fruity summer salads are giving way to crunchy fall versions. This one has sturdy kale, crispy Brussel sprouts and a bit of sweetness from the currants and the maple syrup in the dressing. And almonds– always up for the crunch of almonds in any salad. I hope you might like simple, tasty bowl full salad this too…
BRUSSEL SPROUT & KALE SALAD
1 pound Brussel sprouts
4 cups kale, chopped
1/2 cup currants
2/3 cup shaved parmesan
1/2 cup toasted sliced almonds
1/4 cup olive oil
2 cloves garlic, minced
2 teaspoons seedy dijon mustard*
2 tab. apple cider (or orange champagne vinegar) vinegar**
2 tab. maple syrup
salt & freshly ground pepper
Cut off the tough stems of the Brussel sprouts and cut the them to slivers. Cut the stems and center vein out of the kale and finely cut it to bits. Mix together the shaved Brussel sprouts, kale and currants. Set aside
Whisk together the olive oil, garlic, mustard, sugar and vinegar until it’s all emulsified. Season to taste with salt & the freshly ground pepper.
Mix the Brussel sprout mixture with the dressing and put it into the fridge if you’re not quite ready to serve it. (It’s a hearty salad– so dressing ahead won’t wilt it!)
Just before setting it on the table, mix in the almonds and parmesan.
*I know I’ve said it before, but I love, love the whole grain dijon from Trader Joe’s, but any mustard you love will be just grand.
**Orange Champagne vinegar also sold at Trader Joe’s and simply delish.