Entertain the Possibilities - Home cooking becomes a special occasion; Get recipes, photos, tips and playlists
  • Blog
  • About

What’s Cooking? Brussels Sprouts Salad with Kale, Cranberries & Toasted Hazelnuts

11/13/2015

0 Comments

 
Picture
​Wow, this is really darn good and a great example of healthy food that is also craveable food. Crunchy from the veggies and the nuts, zesty from the dressing, and sweet from the morsels of dried cranberries. Even though it contains a few trendy-in-recent-years ingredients that have started experiencing restaurant menu backlash – namely kale and Brussels sprouts – I would still gladly eat this in public, say the office lunch room. And then do a little dance. And then have another serving. (Dancing is optional. Second helpings are not. It’s healthy!)
I’ve started menu-planning for a big holiday shindig in December and “make ahead” are my two favorite words. This is one of those magical dishes that gets better by sitting in the fridge overnight. Or two or three nights. It keeps forever is what I’m saying. I’m also saying that this salad is likely to make an appearance on the buffet table. Lucky guests. 
​
Printable Recipe- Brussels Sprouts Salad with Kale, Cranberries, and Toasted Hazelnuts
File Size: 626 kb
File Type: pdf
Download File

Brussels Sprouts Salad with Kale, Cranberries & Toasted Hazelnuts
Recipe adapted from Guy Fieri and My Whole Food Life

Ingredients

For the salad:
  • ½ cup skinless hazelnuts
  • 8 ounces Brussels sprouts
  • 1 small bunch kale (about 4 cups lightly packed leaves, chopped)
  • 1 large carrot, peeled and shredded OR 1/3 cup purchased matchstick carrots
  • 1 small Granny Smith apple
  • ½ cup dried cranberries
 
For the dressing:
  • 9 tablespoons olive oil
  • 5 tablespoons Champagne vinegar
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground pepper
 
Directions
  • Preheat the oven to 300 degrees F.
  • Roughly chop the hazelnuts, and then spread them out on a sheet pan and roast in the oven until golden, 10-12 minutes. Check frequently to prevent burning.
  • Wash and pat dry the Brussels sprouts and kale.
  • Trim the rough ends and remove damaged outer leaves from the Brussels sprouts. Cut the Brussels sprouts in half lengthwise, through the stem. Using a sharp knife finely slice the Brussels sprouts crosswise to give you fine ribbons.
  • Remove the tough stems from the kale leaves and discard. Stack the leaves up on top of one another and cut across the stem so it yields a similar shape to the shaved Brussels sprouts.
  • Remove the apple’s core and cut the flesh into thin slices. You can either peel the apple or leave the skin on, as you prefer. (I leave it on.)
  • To make the vinaigrette, combine the olive oil, champagne vinegar, Dijon mustard and some salt and pepper in a bowl, whisking together until lightly emulsified. 
  • Mix the Brussels sprouts, kale, carrots, apple and cranberries together in a large salad bowl. Lightly dress with a few tablespoons of the champagne vinaigrette. (I put on food prep gloves and mix the salad with my hands. Everything gets blended more thoroughly that way, and massaging the kale with the dressing helps it to become tender.)
  • Keep the salad in the fridge for at least a few hours before serving. Overnight is better. Before serving, toss the salad again, taste, add a few more spoonfuls of dressing as needed, top with freshly ground pepper and toss again. Finally, top with the toasted hazelnuts and serve.
  • The salad will keep in the fridge for nearly a week.
Picture
0 Comments



Leave a Reply.

    When home cooking becomes a special occasion - Recipes, playlists, table tips and more
    Picture

    ​
    Entertaining Vintage

    Vintage treasures for the kitchen, home, collectibles, and gifts

    Categories

    All
    Afternoon Dance Break
    Birthday Greetings
    Cookbook Road Test
    Cool Tunes
    Drinks
    Entertaining Vintage
    Fish
    Kitchen Reno
    Kitchen Tips
    National Days
    Party Planning
    Pop Culture
    Recipe
    Savory Bites
    Supper Club
    Sweet Bites
    The Arts
    Travel
    TV
    Video

    Archives

    May 2020
    April 2020
    March 2020
    August 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015

    RSS Feed

    Subscribe to our mailing list

    * indicates required
Proudly powered by Weebly