I’ve had some great kale salads at local restaurants recently since it’s a super popular fall/winter menu item. One of my favorites is from Cook in Newton, so I tried to re-create it at home with a little of my own added flare … It was delicious! Here’s the recipe:
1 small shallot, chopped
¼ cup white wine vinegar
¼ cup red wine vinegar
¾ cup canola oil
1 large bunch of Tuscan kale
½ pound of Brussels sprouts
1 cup shredded parmesan
½ cup pine nuts
Spread pine nuts on a baking sheet and toast in the oven at 375 for 5-10 minutes, or until golden brown.
While the pine nuts toast, thoroughly wash the kale and pat it dry with a paper towel. Remove the stems and ribs from the kale, tear it into bite-sized pieces, and massage it with your hands for a minute.
Thinly slice the Brussels sprouts, removing any hard pieces of stem, and add to the bowl of kale.