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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
Serves 3-4, for lunch or a starter
For the vinaigrette:
- 2 tablespoons maple syrups
- 1 tablespoon coarse grain mustard
- 1/4 cup white wine vinegar
- 1/2 cup olive oil
- 1 small shallot, minced
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
For the salad:
- 1 bunch of kale (curly or Tuscan)
- 1 packet Brussels sprouts, halved or quartered and roasted
- 5 slices of thick cut bacon, cooked
- 1 cup cooked barley
- 1/4 cup sliced almonds, toasted
- 1 chicken breast, cooked and chopped or ripped
- 1 handful dried cranberries
- 2 radishes, sliced
- Parmesan cheese, for serving
- 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!