Brussels sprouts are an absolute fall specialty, welcome in lunches-to-go and Thanksgiving dinners alike. To spice up these delightful mini-cabbages, throw them on the grill and combine them with other flavors of the season.
Serves 8 people
5 lbs fresh Brussels sprouts, cleaned
1 bunch Tuscan kale
¼ lb toasted walnuts
½ lb smoked bacon, diced into ¼ inch pieces
4 red onions, thinly sliced
2 whole honey crisp apples, diced into ¼ inch pieces
2 pomegranates, seeds removed
¼ cup dried cranberries
Shave the Brussels sprouts on a mandolin and place in a vegetable grill basket.
Grill over high heat until nicely charred.
Massage the kale to break down the cellular walls, making it more tender, then tear into 2-inch pieces and place in a large salad bowl.
Mix with the grilled Brussels sprouts. Preheat oven to 325°F and when oven is ready, toast the walnuts on a sheet tray for about 10 minutes until golden brown.
At the same time, place the bacon in a sauté pan and render until nice and crispy — set aside. Cook the red onion in the same pan until soft and caramelized, about 10 minutes.
Add the walnuts, bacon, red onion, diced apple, pomegranate seeds, and dried cranberries to the salad bowl, with the Brussels sprouts and kale.
½ bunch sage
1 tbsp grainy mustard
1 tbsp Dijon mustard
3 tbsp apple cider vinegar
¼ cup olive oil
In a separate smaller bowl, add chopped sage with the grainy mustard and Dijon mustard.
Whisk in the apple cider vinegar until smooth and slowly drizzle in the olive oil until emulsified.
Drizzle the vinaigrette over the salad and toss until well combined.
Courtesy of Chef Alex Burger of The Amsterdam in Rhinebeck.