This could be the perfect salad. That’s a lot to say, but it bears repeating – this is salad perfection. If charring the Brussels weren’t enough to deliver a nutty oomph to the heart of this dish, I am combining it with fresh raw kale and crisp, smoky bacon. Yeah, bacon! Now, I have your attention. Right?
Rounding out the zing and zest of this salad are little cubes of pepper jack cheese for a tart surprise and toasted almonds along with fried garlic for a crown of crispness. The lemon-based dressing gets a counterbalance of Creole mustard for a jolt of Louisiana flavor. This dish is superb as a side accompaniment or as a centerpiece salad entrée.
Blacken away. Try this salad of Blackened Brussels & Kale with Crispy Smoked Lardons and Lemon Mustard Dressing and I will guarantee you’ll fall head over heels in love with Brussels.
- Water, for boiling
- 4 cups fresh Brussels sprouts, stemmed and halved lengthwise
- 2 tablespoons extra virgin olive oil
- 4 cups chopped fresh kale, woody stems removed
- 1 cup yellow cherry tomatoes, halved
- ½ cup assorted colors (red, yellow, orange) sweet peppers, sliced
- ½ cup chopped flat-leaf parsley
- ½ cup thinly sliced red onion
- 1 tablespoon chopped fresh rosemary
- ½ cup diced pepper jack cheese
- ½ cup slivered almonds, toasted
- 2 tablespoons golden raisins
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons white wine vinegar
- 1 tablespoon Creole mustard or coarse-grained mustard
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- In a pot filled half way with water over high heat, bring to a boil and add the Brussels sprouts. Cook for 5 minutes, remove and drain on a paper towel-lined platter. Dry thoroughly.
- In a large cast-iron skillet over medium-high heat, add 2 tablespoons of olive oil. Once the oil is hot, add the Brussels sprouts with their flat inside surface down. Cook until they begin to brown around the edges, about 10 minutes. Turn the sprouts one at a time and continue cooking until they have roasted to a dark brown with blackened edges, about 5 to 7 minutes. Remove to a platter and keep warm.
- In a large mixing bowl, add the kale, tomatoes, peppers, parsley, red onion, rosemary, cheese, almonds, and raisins. Mix well. Add the Brussels sprouts and toss together. Keep at room temperature.
- For the dressing, add the lemon juice, vinegar, and mustard to a small mixing bowl. While whisking, slowly drizzle the remaining ½ cup of olive oil until it forms an emulsion. Season to taste with salt and freshly ground black pepper.
- For serving, add about 2 or 3 tablespoons of the dressing to the salad along with a grind of black pepper and toss well. Place the salad in a large bowl and serve with side plates and the rest of the dressing on the side.
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