the DISH Brussels Sprouts Salad
For years, Dishing editor Allison Arthur wrote a cooking column, “The Dish,” in the Jackson Hole News&Guide. She and co-editor Cara Rank are continuing this column and tradition on Dishing’s website. The following salad recipe was a favorite from last summer. Look for it and more at dishingjh.com. Don’t forget that if you see something on their Instagram (@dishingjh), be sure to tell Allison and Cara that you want the recipe, and it might appear in their column. You might even see a video of them making it, too!
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1/4 cup white sesame seeds 1 pound Brussels sprouts, sliced thinly 1 bunch red kale, stems removed and torn into bite-size pieces 1 teaspoon finely grated lemon zest 1/4 cup fresh lemon juice 1 cup apple cider vinegar 3 cloves garlic, smashed and chopped 1 teaspoon honey 1 tablespoon grainy mustard 1/2 to 2/3 cup olive oil Kosher salt Pepper Toasted pine nuts, pistachios or pumpkin seeds (optional topping) Heat a skillet over medium to low heat and add the sesame seeds. Toast lightly, stirring the whole time. Be careful — they cook (and potentially burn) quickly. Place the Brussels sprouts and kale in a large bowl at least an hour or two before you want to eat this salad. Add the sesame seeds to the bowl. To make the dressing, add the next 6 ingredients to a small bowl. Stir to combine, then slowly whisk in 1/2 cup olive oil until well combined and thick. Season with salt and pepper and taste. If the dressing is too tart, add more olive oil. Pour a generous amount over the kale and Brussels sprouts mixture. Stir well and make sure the greens have enough dressing. Let sit covered in refrigerator until ready to serve. This salad only gets better with time and will last until at least the next day. If you add nuts, reserve them until right before you serve the salad.