Tuesday, March 27, 2012

Kale + brussels sprout salad with mustard vinaigrette

Spring is here in North Carolina. The yellow dust has settled on our cars, herbs are being planted, inch worms are taking over the city. The day's are getting longer and temperatures are warmer. I feel like I've shed winter's cocoon—refreshed and positive—ready to tackle what comes my way. It's invigorating. Not only has the time changed, but our diets are shifting from those cooked, warm meals of winter to cool, lighter meals of spring. Have you noticed?
We signed up for our first CSA last week! This calls for another exclamation point! I visited the farm and came home with storage garlic and sweet potatoes, and a huge bunch of kale. I made homemade ravioli stuffed with kale pesto that night (recipe coming soon!). A friend I met at CCCC last semester is working on the farm and gave me a tour of what's been planted so far. I'm so excited and ready for the arrival of asparagus, fresh eggs, radishes, lettuces, strawberries, and herbs! Anybody else ready for spring vegetables or fruits?

I didn't make the Food Matters Project recipe since I was out of town, so check out this week's recipe over at the Fifth Floor Kitchen. Instead I decided to share a salad I can't get enough of lately. Don't worry if you don't have brussels sprouts, just add more kale. Hazelnuts, almonds, or sunflower seeds can replace the toasted pine nuts. You really can't go wrong with this salad. I've made variations of it with avocado and pecorino, and it's just as good.
Kale & brussels sprout salad with mustard vinaigrette
Adapted from Bon Appetit
1 bunch of kale, chiffonade
6-8 brussels sprouts, grated
1 celery stalk, small dice (.25 in)
1 carrot, small dice (.25 in)
half of a small red onion or shallot, sliced thin
1 tbsp mustard
1 tbsp white balsamic vinegar
2 tbsp walnut oil
1/4 tsp cayenne
dash of salt and pepper
1/4 c toasted pine nuts

Put the kale, brussels sprouts, celery, and carrot into a large bowl. Mix the onion, mustard, vinegar, oil, cayenne, salt, and pepper into a smaller bowl. Mix well and let sit for 10-15 minutes, so the flavors meld. Pour over the kale mixture, and massage well with your hands for about five minutes. The kale will start to break down a bit. Toss in the pine nuts, and serve immediately or refrigerate for later.


Laura said...

LOVING the sounds of this. Especially the walnut oil part. And congratulations on signing up for your first CSA! That's a huge exclamation point :)

Cookie + Kate said...

I am obsessed with kale salads and Brussels sprouts and you've successfully combined the two! Go you! It's getting warm in Oklahoma—so warm that I was kinda hot with the windows open yesterday. I'm so ready for lighter food!

Unknown said...

I like that chart, it's clever! That salad is a must-try... I've never eaten kale raw before. So, good time to try!

kelsey said...

yay! cooling foods :)

infinitezest said...

this sounds amazing! the weather has been kind of up/down in my part of NC so I have to mix and match warm/cool foods. this looks perfect though! :)

Mike said...

I always have more energy in the spring and summer time and that makes me more inclined to cook. I know this sounds weird but I actually added mustard to this salad and I liked the taste.

Unknown said...

Our family LOVES this recipe! It has become a favourite at every one of our birthday lunches! Thank you for sharing xxx