Kale & Brussels Sprouts Salad Recipe
brown butter vinaigrette, mimolette, sunchoke aioli this dish is vegetarian and gluten free + (nut free versions are available)
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Ingredients
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Salad
Brown Butter Vinaigrette
Method
Preparation
- 1
Prepare the Salad
In a large bowl, combine the chopped kale, sliced Brussels sprouts, and grated mimolette cheese. Toss well to mix.
- 2
Make the Brown Butter Vinaigrette
In a small saucepan, melt the butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
- 3
Combine Vinaigrette Ingredients
In a bowl, whisk together the brown butter, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
- 4
Dress the Salad
Pour the vinaigrette over the salad mixture and toss to coat evenly.
- 5
Serve with Sunchoke Aioli
Spoon the roasted sunchoke puree over the dressed salad and serve immediately.
