Warm Kale Salad
A warm kale salad derived from the Earl’s Restaurant recipe found here.
Servings Prep Time
4people 15 minutes
Cook Time
20minutes
Servings Prep Time
4people 15 minutes
Cook Time
20minutes
Ingredients
Brown Butter Vinaigrette
Warm Kale Salad
Instructions
Brown Butter Vinaigrette
  1. In a small pot, cook the butter until the foam dissipates and the milk solids caramelize to a golden brown, but not to a solid
  2. Add the heavy cream and cook until the cream has split and also caramelized to a golden brown
  3. Immediately whisk in the lemon juice and bring to a simmer. Remove from the heat and continue to whisk in the maple syrup and vegetable oil
  4. Let cool and transfer to an airtight container and refrigerate. It can be stored for up to 7 days.
Warm Kale Salad
  1. Preheat oven to 450F. Line a baking sheet with foil. Place brussels sprouts and mini potatoes on the rimmed tray, drizzle and stir olive oil over. Cook for 5-7 minutes until golden brown. Throw onions on tray and roast with 2 minutes of cook time left.
  2. Toast Almonds in sauce pan. Trim Kale and add to “bruise” and warm up the kale before transferring pan to a large mixing bowl.
  3. Add in brussels sprouts, potatoes and onions. Warm vinaigrette if pre-made and toss vigorously until each ingredient is fully coated.
  4. Add in cheese and toss before plating. Garnish with cranberries and more cheese if desired.