Kale and Brussels Sprouts Salad with Creamy Maple Dressing

This salad makes use of crunchy, nearly-raw brussels sprouts in addition to kale for a winter salad full of fresh flavors.
By Bryan Picard
Kale and Brussels Sprouts Salad with Creamy Maple Dressing

Kale and Brussels Sprouts Salad with Creamy Maple Dressing
 
Prep Time
Cook Time
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This salad makes use of crunchy, nearly-raw brussels sprouts in addition to kale for a winter salad full of fresh flavors.
Author:
Recipe Type: Salad
Serves: 6
Ingredients
Salad
  • a bunch of kale, stems removed, thinly sliced
  • 15 Brussels sprouts
  • handful of dried cranberries
  • pinch sea salt
Dressing
  • 3 tablespoons oil
  • 2 tablespoons creme fraiche or heavy cream
  • 1 tablespoon maple syrup
  • 1 tablespoon sherry vinegar
  • 1 teaspoon sesame oil
  • 1 small shallot, finely chopped
  • 1 clove garlic, finely chopped
Instructions
Salad
  1. Bring a small pot of water to a boil and blanch the Brussels sprouts for one minute.
  2. Transfer them to ice cold water. Pick as much leaves of the Brussels sprouts as you can, and thin slice the rest.
  3. In a large salad bowl, mix the kale, Brussels sprouts, cranberries, salt, and the dressing.
Dressing
  1. Mix all ingredients in a jar.

Bryan Picard

Bryan Picard is a wild and homegrown food enthusiast. He lives in the Maritimes in Canada and has worked the kitchens as a cook and chef for the past ten years. He writes on his blog The Bite House.

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