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
- Total Time: 12 mins
- Yield: 6 1x
Description
This salad makes use of crunchy, nearly-raw brussels sprouts in addition to kale for a winter salad full of fresh flavors.
Ingredients
Scale
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
- Bring a small pot of water to a boil and blanch the Brussels sprouts for one minute.
- Transfer them to ice cold water. Pick as much leaves of the Brussels sprouts as you can, and thin slice the rest.
- In a large salad bowl, mix the kale, Brussels sprouts, cranberries, salt, and the dressing.
Dressing
- Mix all ingredients in a jar.
- Prep Time: 10 mins
- Cook Time: 2 mins
- Category: Salad
