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
For the vinaigrette:
coarse grain mustard
white wine vinegar
small shallot, minced
freshly ground black pepper
For the salad:
bunch of kale (curly or Tuscan)
Brussels sprouts, halved or quartered and roasted
slices of thick cut bacon, cooked
sliced almonds, toasted
chicken breast, cooked and chopped or ripped
Parmesan cheese, for serving
In This Recipe
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.
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.
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!