Friday, June 12, 2020

Crispy Brussels Kale Salad with Maple Bacon Dressing and Toasted Hazelnuts

Spices inwards My DNA


For the salad

  • two
    bunches lacinato/Tuscan kale, de-stemmed as well as shredded

  • ane
    brussels sprouts, sliced inward half in addition to leaves separated

  • ane 1/two
    olive petroleum

  • 2
    garlic, minced

  • salt as well as pepper

  • 4
    slices bacon, cooked in addition to crumbled

  • one/ii
    hazelnuts, coarsely chopped

For the dressing

  • ane/ii
    apple cider vinegar

  • ane i/2
    pure maple syrup

  • i
    grainy mustard

  • 4
    bacon fat (reserved from cooking the bacon)

  • table salt and pepper to taste


  1. Preheat oven to 400℉. Place brussels on a baking sheet as well as add olive fossil oil, garlic, as well as a pinch of table salt and pepper. Toss until evenly coated. Bake for xx minutes or until gold and crispy.

  2. While the brussels are baking, make the dressing. In a medium bowl, combine the apple tree cider vinegar, maple syrup, and mustard. Stir to combine. Add the bacon fatty too whisk until combined. Season to sense of taste with salt together with pepper.

  3. Heat a modest skillet over medium heat together with add together the hazelnuts. Toast for several minutes, stirring oft until golden in addition to fragrant. Watch carefully, they tin burn rapidly! Set aside.

  4. Add kale to a big bowl. Add half of the dressing to the kale too massage alongside your hands, rubbing the dressing into the leaves, for a few minutes, until kale is softer and reduced inwards volume. Add half of the brussels too one-half of the bacon in addition to toss once more.

  5. Top alongside remaining brussels, bacon, as well as toasted hazelnuts, together with serve with extra dressing!