I had three thanksgivings this year which means I made this salad three times. All three were of slightly different variations, but all three were thoroughly enjoyed.
Probably because there was bacon on all of them.
Unfortunately, I didn’t get a picture of the dressing. I know, I know…major food blogger fail. But I promise the dressing is beautiful and that it tastes great on this salad.
Brussels Sprout & Kale Salad with Currants and Bacon
1# brussels sprouts
6 cups fresh kale
1/4 cup currants
1/2 vidalia onion, thinly sliced
1 package bacon, baked and crumbled
- Steam your brussles sprouts for 3-5 minutes.
- While the sprouts are steaming, place washed kale into a bowl and sprinkle with a tiny bit of salt. Gently massage the kale in your hands. This will soften the kale and make it more tender to bite. Place kale into large serving bowl.
- When sprouts are done, quickly submerge them in an ice bath (or run under cold water to cool quickly). This immediately stops the cooking process and helps them retain their vibrant green color. Once cooled, pick the outer layers of the leaves off of each sprout – about 3-5 leaves per sprout. Then cut the remainder of the sprout into quarters.
- Add the onion and sprouts to the kale in the bowl and toss the mixture together. Top the salad with currants and bacon.
Dressing – Place all ingredients in a jar and shake shake shake. Or use a blender.
1/3 cup mixed olive + canola oil
1/3 cup white balsamic vinegar
juice from half of a lemon
3 TBS grainy mustard
2 TBS mayo
2 tsps turmeric
2 tsps honey
1 dash of salt and pepper
It’s okay to add the dressing to the entire salad before hand; these greens don’t typically wilt as quickly as say spinach does. They even seem to soak up the dressing, creating a wonderful flavor for every bite.