As the end of the semester peeks over the horizon, so too do invitations to Easter meals and potlucks. With that in mind, here is a recipe that can fit into any meal as either a warm side or a room-temperature salad — which makes it great for longer commutes. It is a bit of a copycat of the Earls warm kale salad, but making it at home is healthier and allows for more personalization. Coming up with a side dish that is homemade, delicious, and travels well can be difficult, so save yourself the stress and follow the simple steps below!
Total Time 2 hours
PICKLED RED ONION
½ medium red onion
6 tbsp. white wine vinegar
¼ tsp. salt
¼ tsp. sugar
Make the pickled red onion first. Slice the onion into pieces around half an inch wide and one to two inches long, and place in a heat-safe bowl. Mix the vinegar, salt, and sugar into a small saucepan and bring to a boil. Once boiling, pour over the onions and let sit for 10 to 15 minutes. If you’re not going to use them immediately, keep the onions and all the brine in a covered container.
For the baked kale, wash kale well and chop into pieces. Coat in oil and salt and bake on a cookie sheet at 375 F until blackened, around 15 minutes.
While the kale bakes, prepare the Brussels sprouts. Heat the oil in a frying pan on medium-low heat, then add the Brussels sprouts with the salt and pepper and fry until golden brown. Add about two tablespoons of water to the pan and cover until the water has evaporated.
For the dressing, cook the butter in a saucepan over medium heat until lightly browned. Add the minced onion and cook for one to two minutes more. Remove from heat and mix in the rest of the ingredients. Use a blender to mix the dressing if you have one; otherwise, whisk well for two minutes or until the dressing is very well combined.
Toss all the ingredients together while still warm. Or, if serving at room temperature, wait until the salad cools before adding the parmesan.
Photography by Lydia Fleming.