Do you guys have your go to’s at certain restaurants?? Today’s post is my recreation of my new go to at Earl’s; when they got rid of their rocket salad (which I have also recreated) I had to find something new and it’s their Warm Kale Salad.
I’m a few days late getting this post out and the reason is totally embarrassing….I sat down THREE times this week to finish up this post and fell asleep all THREE times…..god I’m old AF. Oh and just so you guys are aware, I might be a little sporadic with scheduling my posts. I want to figure out which day of the week/time will produce the most traffic to my blog so just bear with me.
Ok so, I’ve got a question for you guys…..what sort of recipes would you like to see me post? Is there something that you wish I would blog about? Is there a specific ingredient you’d like to see me come up with a recipe for? Please leave me a comment below and let me know!!
Do you know what made favorite thing is about this salad? The brown butter vinaigrette. Ummmmmm yeah, I said brown BUTTER vinaigrette. Who doesn’t like butter? It’s delicious and a perfectly healthy fat (especially the grass-fed variety). It adds a wonderful richness to the salad but isn’t heavy.
I highly suggest that you use black kale (also called Lacinato kale), it’s not a tough as green kale and has a slightly sweeter, less bitter flavor. I’ve used green kale for this salad before but I didn’t like it as much.
You can season the chicken however you want. I kept it pretty simple and just tossed a chicken breast in the over with a bit of salt & pepper.
I know there are a number of different steps in the creation of this salad but I promise you it is WORTH IT.
Hope you enjoy! Cheers!
- 1 bunch of black kale
- 1 cup brussels sprouts, halved and roasted
- 1 cup mini red potatoes, halved and roasted
- 1 chicken breast, cooked
- ½ cup parmesan cheese, finely grated
- ¼ cup sliced almonds
- ¼ cup dried cranberries
- ¼ cup pickled red onion
- Brown Butter Vinaigrette
- 2 tbsp grass fed butter
- 1 tbsp champagne vinegar or apple cider vinegar
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp walnut or olive oil
- dash of salt and freshly ground pepper
- Picked Onions
- 1 medium red onion
- 1/2 tsp coconut sugar
- 1/2 tsp sea salt
- 3/4 cup white wine vinegar or rice vinegar
- Put the butter in a light colored pan and allow to melt over medium-low heat stirring occasionally to ensure the butter melts evenly.
- Once the butter has melted, it will start to foam. Keep stirring.
- As the foam begins to subside, the butter will start to brown. Keep a close eye on it as it can easily burn.
- Once the butter is lightly colored brown and smells nutty, remove from heat and to a heat proof bowl.
- Thinly slice the onions and place in a colander running boiling water over the onions to blanch them
- Put the vinegar, salt, and sugar in a mason jar and shake until the salt and sugar has dissolved.
- Add the onions to the jar and allow to sit for at least 30 minutes.
- Preheat the oven to 400F. Drizzle the halved potatoes with some oil and place on a rimmed baking sheet and bake until golden brown. Approximately 30 minutes.
- Drizzle the brussel sprouts with some oil and place on a baking sheet and bake until golden brown. Approximately 20 minutes.
- To make the vinaigrette, whisk all of the ingredients in a small saucepan until slightly warm. Set aside.
- Add the brussel sprouts, potatoes, Parmesan, kale and the vinaigrette to a bowl. Toss until everything is evenly coated.
- Add the chicken, dried cranberries, and pickled onions.