Ambitious Kitchen
Epicurious
My friend, Brenda, shared this recipe. She made it for Easter and said it was wonderful. She's right!!!
It called for cheese, which I skipped since I don't do dairy. The original recipe also called for 1/4 cup of oil. I looked up lots of other similar recipes. They all used some amount of oil. The first time making this I used 1 TBSP of oil, but I believe it will be just fine with none.
This recipe is a definite keeper!!!
Dressing, option 1:
- 1 tbsp extra virgin olive oil or none!
- freshly squeezed lemon juice - 1 lemon
- garlic, minced
- maple syrup to taste
- salt & pepper
More options:
- 1 tbsp apple cider vinegar
- some sites also add - 1 tsp Dijon mustard
For the salad:
- 1 pound brussels sprouts, trimmed, loose leaves removed and thinly shredded
- 1 bunch of tuscan kale, stems removed and leaves finely chopped into ribbons
- 2 crisp apples, cored and thinly sliced (SweeTango, Honeycrisp, Pink Lady)
- 1/2 cup dried cranberries
- 1/3 cup candied pecans, chopped (Epicurious recommends hazelnuts)
More Salad Options:
- 6 radishes, halved, thinly sliced
- 2 tablespoons finely chopped shallot (about 1 medium)
- 1 small garlic clove, finely grated
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| The food processor is definitely worth getting out for this recipe!!! |
INSTRUCTIONS
Candy the nuts - Toss with maple syrup, then bake at 350 for 8 to 10 minutes.In a medium bowl, whisk together the dressing ingredients.
Shred the brussels sprouts and kale in a food processor.
In a separate large bowl, toss together shredded brussels sprouts and kale with your hands.
Add about 3/4 of the dressing, and use your hands to massage dressing into greens for about 5 minutes. Taste and add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
Cover and refrigerate for at least one hour or up to overnight to allow for dressing to soak into the the kale and brussels. It’s actually best when made a day ahead of time so the flavors of the dressing can sink into the kale and brussels!
Once ready to serve, toss in apple slices, dried cranberries and chopped candied pecans. Season with freshly ground black pepper.
Finally, garnish with crumbled cheese.
Makes about 6 servings.
Do Ahead (as described on Epicurious)
- Dressing can be prepared 3 days ahead; cover and chill.
- Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature.
- Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill.
- Salad can be tossed together 30 minutes ahead; keep at room temperature.