WITH WINTER COMING TO AN END BUT COOLER TEMPERATURES STILL AMONG US THIS SALAD OFFERS A HEARTY SIDE USING VEGETABLES THAT ARE READILY AVAILABLE THIS TIME OF YEAR. ONE OF MY ALL TIME FAVORITES THAT HAS BECOME A FAMILY STAPLE.
KALE AND SHAVED BRUSSELS SPROUT SALAD WITH CRANBERRY VINAIGRETTE
1/3 cup olive oil
1 shallot peeled and thinly sliced
1 clove garlic coarsely chopped (optional)
1/2 cup dried cranberries
2 tablespoons red wine vinegar
2 teaspoons honey
juice and zest of half lemon
1/8 tsp. salt
1/8 tsp. pepper
1 bunch of kale, very thinly sliced
2 cups shaved raw brussels sprouts
1/3 cup sliced toasted almonds
1/4+ cup crumbled blue cheese
Mix first 9 ingredients in dressing cruet until well combined. Let stand at room temperature, do not refrigerate. Mix together kale, shaved raw brussels sprouts, almonds, and blue cheese. Just before serving add dressing and mix well. Enjoy!