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Serves
3-4, for lunch or a starter
Author Notes
This salad is everything I want and need during the transition from winter to spring. It's a little bit hearty with the chicken, roasted Brussels sprouts, bacon, and barley, then a little bit fresh with the kale, radishes, and parmesan cheese. Inspired by a salad at The Prohibition Pig in Waterbury, Vermont and including a maple-mustard vinaigrette, this is paying homage to one of my favorite states. —Tory Nettleton
Ingredients
- For the vinaigrette:
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2 tablespoons
maple syrups
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1 tablespoon
coarse grain mustard
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1/4 cup
white wine vinegar
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1/2 cup
olive oil
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1
small shallot, minced
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1 pinch
kosher salt
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1 pinch
freshly ground black pepper
- For the salad:
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1
bunch of kale (curly or Tuscan)
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1 packet
Brussels sprouts, halved or quartered and roasted
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5
slices of thick cut bacon, cooked
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1 cup
cooked barley
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1/4 cup
sliced almonds, toasted
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1
chicken breast, cooked and chopped or ripped
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1 handful
dried cranberries
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2
radishes, sliced
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Parmesan cheese, for serving
Directions
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To make the vinaigrette: In a mixing cup or small bowl, add the maple syrup, mustard, shallot, white wine vinegar, and olive oil. Whisk vigorously until everything is emulsified. Add salt and pepper for seasoning.
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To make the salad: Rip or cut your kale into bite-sized pieces, place in a salad bowl and drizzle with a little olive oil. Massage the oil into the kale, until the kale is slightly softened.
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Add the bacon, chicken, Brussels sprouts, barley, almonds, cranberries, and radishes to the kale. Toss it all with a few tablespoons of your vinaigrette (you'll have leftovers), serve with a dusting of Parmesan and enjoy!
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