Kale & Brussels Sprout Salad
Author: 
Recipe type: Worknight Dinners, Cooking for a Crowd
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • Salad
  • 1 bunch kale leaves, stems discarded
  • 4 ounces Brussels sprouts, leaves only
  • 6 orange segments
  • 1 ounce Marcona almonds, crushed
  • 1 ounce dried cranberries
  • ½ ounce Manchengo cheese, shredded
  • 1 oz Creole Vinaigrette
  • Creole Vinaigrette
  • ½ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 tablespoons creole mustard, coarsely ground
  • 2 tablespoons fresh orange juice
  • ½ teaspoon kosher salt
Instructions
  1. To assemble the vinaigrette place all ingredients in a small bowl and whisk to combine and distribute evenly.
  2. Let vinaigrette sit at room temperature for 1 hour prior to use to let flavors marry and mellow out.
  3. For the salad cut the ends off the core of each individual Brussels sprout off and peel back the leaves off the inside core. Chop kale into bite sized pieces.
  4. Place the leaves in a stainless steel bowl and add the almonds, cranberries and orange segments
  5. Toss with the 1 ounce of the creole vinaigrette and coat the ingredients then transfer the dressed salad onto a chilled salad plate of your choice.
  6. Shred the Manchengo over the surface of the salad with a fine zester or cheese grater. Serve immediately.
Recipe by In Good Taste at http://ingoodtaste.kitchen/kale-brussels-sprouts-salad-creole-vinaigrette/