Wilted Kale & Brussels Sprouts Salad

Sautéing this salad, composed of wilted kale and Brussels sprouts, with the homemade dressing allows the dish to fully incorporate the delicious flavors.

November 15, 2021

Ingredients

SERVINGS: 6–8 Serving(s)
Dressing
  • 2 tablespoons Dijon mustard
  • 1 clove garlic, chopped
  • 1 tablespoon minced shallot
  • 1 tablespoon fresh thyme leaves
  • 4 ounces apple-wood-smoked bacon, cooked and chopped, with drippings
  • ¼ cup chopped toasted hazelnuts
  • ½ cup hazelnut oil
  • ¼ cup rice wine vinegar
  • ¼ cup maple syrup
  • 2 tablespoons water
  • Sea salt or kosher salt, to taste
  • Freshly ground black pepper, to taste
Salad
  • ¾ pound slab bacon, cut into small cubes (lardoons)
  • 3 tablespoons finely chopped shallots
  • 1 pound Brussels sprouts, trimmed, thinly shredded on a mandoline
  • 2 to 3 large bunches of kale, center stems discarded, leaves torn into medium-sized pieces
  • ⅓ cup toasted and chopped hazelnuts

Preparation

FOR DRESSING:

To make dressing, combine Dijon mustard, garlic, shallots, thyme leaves, bacon (with drippings), and hazelnuts in a blender. Blend on medium speed, adding hazelnut oil, vinegar, maple syrup, and water. Add salt and a few grinds of fresh pepper to taste.

FOR SALAD:

In a saucepan large enough to accommodate all the kale, sauté the lardoons until nicely browned. Add shallots and shredded Brussels sprouts and continue to sauté until the sprouts begin to soften. Add the dressing and kale. Work all the ingredients together over the heat until the kale begins to wilt. Remove from pan and plate the salad. Top with toasted chopped hazelnuts.

About this recipe

Recipe courtesy of Ray Luetters, former chef/owner, Washington St. Bistro, Morristown. Photograph by Christian Schuller.

Related Stories & Recipes

Brussels Sprouts

Brussels sprouts make for an interesting and healthy side dish, salad, or entrée ingredient.

Roasted Brussels Sprouts

Recipe adapted from New Jersey Agricultural Experiment Station of Rutgers, The State University of New Jersey.

Ingredients

SERVINGS: 6–8 Serving(s)
Dressing
  • 2 tablespoons Dijon mustard
  • 1 clove garlic, chopped
  • 1 tablespoon minced shallot
  • 1 tablespoon fresh thyme leaves
  • 4 ounces apple-wood-smoked bacon, cooked and chopped, with drippings
  • ¼ cup chopped toasted hazelnuts
  • ½ cup hazelnut oil
  • ¼ cup rice wine vinegar
  • ¼ cup maple syrup
  • 2 tablespoons water
  • Sea salt or kosher salt, to taste
  • Freshly ground black pepper, to taste
Salad
  • ¾ pound slab bacon, cut into small cubes (lardoons)
  • 3 tablespoons finely chopped shallots
  • 1 pound Brussels sprouts, trimmed, thinly shredded on a mandoline
  • 2 to 3 large bunches of kale, center stems discarded, leaves torn into medium-sized pieces
  • ⅓ cup toasted and chopped hazelnuts