Warm Kale Salad with Brussels

The inspiration for this salad comes from many a dinners at good old Earls Tin Palace. ETP. I think they do a pretty great job at their dinner salads and the warm kale salad is no exception, but I prefer to munch on salad for dinner in the comfort and financial convenience of my home. When I'm out for food, I'd rather splurge on things I'm less inclined to make myself (read: treat myself to), and paying close to $20 for a salad is a little tough to swallow. ( Although I'll spend $11 on a GLASS of wine there - priorities right? I should be ashamed, but.... )

ANYWAYS! .... This salad is good - and it's warm and satisfying. I'd eat this for dinner alone, but it's also a great side to accompany some protein if you are so inclined. You can skip the parmesan if you are trying to be extra healthy, but it really does add flavour. The pickled onion is a nice touch and it's really easy, you'll have extra too - which is great for sandwiches and salads later in the week. Lastly, the farro isn't really necessary as the salad does hold it's own with the potatoes, but I like it in here. It adds another dimension, and not to mention some protein.

INGREDIENTS:

  • 3-4 small red potatoes, sliced or diced

  • 6-7 brussels sprouts, halved

  • 1 bunch black kale (or whichever you prefer)

  • 1/2 cup cooked farro

  • 1/3 cup grated parmesan cheese (more if you prefer - obviously!)

  • 1 red onion

  • 1/2 cup white vinegar

  • 1 tsp sugar

  • 1 lemon, juice of

  • 1-2 tbs ghee (or butter)

  • 3 tbs olive oil

  • salt and pepper to taste

Slice your onion into thin half moons, cover with the vinegar and sugar, stir and set aside. Heat the oven to 400F. Cook the farro as per package instructions, which usually takes about 30 minutes. Parboil the potatoes for about 6 minutes and the brussels for about 3. Drain and set aside. Wash and chop your kale. Spread a few glugs of olive oil on to a cookie sheet or baking tray, and set in oven to heat up. After a few minutes, carefully remove the baking tray and place the brussels and potato on to the sheet. The oil will bubble and possibly splatter a bit so be careful - but this helps add crispiness so it's a worthwhile step. Toss and coat, add some salt and pepper and place in oven for about 10-15 minutes until desired crispiness. Note, making sure the brussels are face down helps increase surface area getting crisped up!

Mix the lemon juice, ghee, olive oil, and salt and pepper. You can add some apple cider vinegar if more acid is required. Same goes for the olive oil, or add water if you want it runnier.

Place the kale & farro in a large salad bowl. Toss in the hot potatoes, brussels and dressing and mix aggressively, which will wilt the kale slightly. Add the parmesan and toss again. You can either add some onions here or place on top of individually portioned salads. Enjoy!

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