With just a little know-how, this kale salad can be tender and a total feast for the eyes.
Plus, it’s the perfect green to help you get ahead of the game with a make-ahead dish.
All together this salad is a gorgeous feast for the eyes, inviting eaters to dig in.
Photo: Greg DuPree
Its all tossed with a sweet-tart Dijon mustard vinaigrette, whose sharp flavor plays off the buttery herb croutons.
you could use green kale leaves if you cant find red.
Rub hazelnuts between your fingers to loosen skins, then discard them (some skins will stickthats OK).
Transfer hazelnuts to a cutting board and roughly chop them; set aside.
Whisk vinegar, honey, salt, mustard, and pepper in a medium bowl.
Slowly whisk in oil.
Toss kale and Brussels sprouts with 14 cup dressing in a large bowl.
Let stand for 10 minutes.
Add pomegranate seeds and remaining dressing and toss to combine.
Serve immediately or refrigerate overnight.
Just before serving, add croutons and hazelnuts and toss to combine.
