Wilted Kale & Brussels Sprouts Salad

Name: Wilted Kale & Brussels Sprouts Salad
Ingredients: 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; 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

ediblejersey.ediblecommunities.com

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

View full recipe on ediblejersey.ediblecommunities.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblejersey.ediblecommunities.com.

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Ingredients

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
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