Kale Chopped Salad with Maple-Almond Vinaigrette
Kale Chopped Salad with Maple-Almond Vinaigrette
Ingredients
- For the Maple-Almond Vinaigrette:
- 2 Tablespoons creamy almond butter (or tahini)
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon real maple syrup
- 1 Tablespoon extra virgin olive oil
- Whisk together almond butter (or tahini,) balsamic vinegar, maple syrup, and olive oil in a small bowl. Microwave for 15-20 seconds to help get almond butter smooth, if necessary. Set aside in the refrigerator.
- For the salad:
- 2 Tablespoons extra virgin olive oil
- 2 large shallots, thinly sliced
- salt
- 2 cups Brussels sprouts
- 4 cups kale, ribs removed and finely chopped (about 1 bunch)
- 1/4 cup sliced almonds
- 1/4 cup fresh grated parmesan cheese
- 1/4 cup dried cranberries or 1/2 chopped fresh apple
- 4 strips bacon, cooked and crumbled
Instructions
- Heat olive oil in a medium-sized skillet over medium-high heat (6 out of 10.) Add half the shallots then fry until golden brown, about 2 minutes. Remove to a paper towel-lined plate to drain then repeat with remaining shallots. Sprinkle with salt then set aside.
- Trim ends off Brussels sprouts then remove outer leaves. Shave sprouts very thinly on a mandolin or slice very thinly with a knife, starting at the green end and stopping just before reaching the white, hard end. The thinnerthe better. Toss to separate shreds then remove any big pieces of tough white core.
- Combine shaved sprouts in a large bowl with kale, almonds, parmesan cheese, dried cranberries (or apples,) crumbled bacon, and fried shallots then toss with Maple-Almond Vinaigrette and serve.