Kale Salad with Brussels Sprouts and Cranberries
This salad makes the perfect side to any meal or can be enjoyed on its own. Crunchy raw kale, creamy maple-mustard dressing, and tangy wild cranberries are combined for a flavourful, but ultra-simple dish. If you can’t get your hands on dried cranberries, simply dry regular cranberries in the oven on very low heat for a few hours. Enjoy!
|1||bunch of kale, stems removed, thinly sliced*|
|2 tbsp||creme fraiche or heavy cream|
|1 tbsp||maple syrup|
|1 tbsp||sherry vinegar|
|1 tsp||sesame oil|
|1||small shallot, finely chopped|
|1||clove garlic, finely chopped|
- Bring a small pot of water to a boil and blanch the Brussels sprouts for one minute.
- Transfer them to ice cold water. Pick as many leaves off the Brussels sprouts as you can, and thinly slice the rest.
- In a large salad bowl, mix the kale, Brussels sprouts, cranberries, salt, and the dressing.
- Mix all ingredients in a jar.
Recipe provided by: Chef Bryan Picard
Visit Bryan’s blog, The Bite House, for more of these beautiful, locally-inspired recipes.
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