No one needs to tell me twice to eat my Brussels sprouts. Even as a kid I liked them. I first tried this incredible salad at the Oakwood Canadian Bistro in Vancouver, BC. They change their menu seasonally and this precious salad is off the menu. So, I set out to recreate my own version. The addition of the crispy french fried onions is a must. This salad begs for it. If you don’t have a deep fryer like me, you can use canned French’s. They are super good. It involves a bit of prep, but the effort is entirely worth the rich lemony goodness of this salad. Meat lovers would like the addition of crumbled bacon on top. -bvox
Warm Kale Salad with Lemon Parmesan Dressing
with Broccoli, Cauliflower and Brussels Sprouts
Brussels sprouts (2 cups)
Cauliflower (1/2 head)
Kale (1 bunch)
Broccoli (1 head)
Olive oil, salt and pepper (for roasting)
Crispy french fried onions for garnish
Lemon Parmesan Dressing
1 lemon, juice and zest
8 Tbsp olive oil
2 Tbsp Dijon mustard
Splash white wine vinegar
1 tsp maple syrup
2 garlic cloves, minced
1/4 cup grated parmesan cheese (plus more for garnish)
Sea salt and pepper to taste
Whisk all ingredients together until the mixture emulsifies.
Preheat oven to 425 degrees F. Cut broccoli and cauliflower into bite size pieces, about the same size (1-2 inches). Remove the outer leaves of Brussels sprouts, cut off the ends, slice in half. Remove stem of kale and tear into bite size pieces. Blanch Brussels sprouts in a pot of boiling salted water for one minute (then place in cold water bath).
Spread cauliflower, broccoli, and Brussels sprouts out on two baking sheets. Toss with 2-3 Tbsp olive oil, salt & pepper. Roast for 10 min, then stir for even browning. At this point add the kale to roast with the other vegetables. Roast for another 10 min (depending on your oven) until crispy and golden.
Add the roasted brassicas to a large bowl and toss with the dressing. Serve on plates or in a large bowl, family style. Be sure to add the garnish of crispy onions though.