Ananda Eidelstein, a food writer and recipe developer, shares her expertise in creating a make-ahead kale salad that stands out during the holiday season. This salad combines the sturdy nature of kale and Brussels sprouts, which retain their freshness and hold the dressing well over time. By thoroughly massaging the dressing into the kale leaves, they tenderize beautifully, enhancing the salad’s texture and flavor.
The vibrant salad features a rainbow of colors: red kale, green Brussels sprouts, buttery golden croutons, and jewel-like pomegranate seeds, all complemented by a sweet-tart Dijon vinaigrette. This vivid display not only pleases the eyes but also entices guests to savor the ensemble.
To prepare, roast hazelnuts until fragrant, then whisk together vinegar, honey, salt, mustard, and pepper, slowly incorporating olive oil to create the dressing. Massage it into the kale and Brussels sprouts mixture until the leaves soften. After letting it stand for a bit, add pomegranate seeds and chill if desired. Just before serving, toss in the crunchy croutons and hazelnuts for added texture.
A smart, colorful addition to your holiday menu, this salad can be made in advance and looks gorgeous on any table. For variety, green kale can be substituted if red is unavailable.
