Brussels sprouts are a vegetable often associated with special occasion meals.
They are typically served cooked along with such ingredients as bacon and perhaps chestnuts and/or mushrooms.
What many home cooks don’t realize is that these members of the cabbage family are delicious raw in a salad. This week I’ve taken many ingredients that are often still in the cupboard after the holidays, and turned them into a fresh rendition in the form of a salad.
The finely sliced Brussels sprouts are combined with baby kale, dried cranberries fresh orange segments and toasted almonds. The dressing is a fresh lemon and orange vinaigrette.
This terrific vegetable is a mainstay in my kitchen over the winter months. The fact that it can be served cooked or raw is a bonus.
Brussels Sprouts and Kale Salad
- * 3/4 lb. (375 g) Brussels sprouts, ends trimmed and sliced very thinly
- 3 cups (750 ml) of baby kale greens
- 2 mandarin or clementine oranges peeled and sections pulled apart
- 1/3 cup (75 ml) dried cranberries
- 1/4 cup (50 ml) toasted, slivered almonds
- 3 tbsp. (25 ml) lemon juice
- 2 tbsp. (25 ml) orange juice
- 1 tsp. (5 ml) Dijon mustard
- ¼ tsp. (1 ml) salt
- 4 tbsp. (50 ml) extra virgin olive oil
- pepper to taste
- Place the Brussels sprouts, kale, orange sections and half of the cranberries in a bowl. Set aside.
- Make the dressing by combining the lemon juice, orange juice, Dijon mustard and salt in a small bowl. Whisk together. Slowly whisk in the oil until smooth and thick. Add pepper to taste.
- Add the dressing to the greens and toss well.
- Turn salad out onto a platter. Garnish with remaining cranberries and almonds. Serves six.
*To slice Brussels sprouts thinly you can use a mandoline (being sure to use the safety guard) or a thin slicing disc of a food processor. Alternately, you can cut the sprouts lengthwise and then slice very thinly using a chef’s knife.