When spring arrives our dinner plates are suddenly piled high with salad…am I right? We try and eat salads in the winter, but they don’t feed our warm, comfort food needs. So, when the warmer weather arrives it is time to think of salads. Somehow my girls have fallen in love with kale and brussel sprouts. It took many creative attempts to win them over, but I did. When we were sitting down to a dinner of my husband’s famous chicken burgers and needed a side dish I decided to throw some of our favourites into the salad bowl together…kale, brussel sprouts and potato salad. Delicious, nutritious and simple to make.
Kale, Brussel Sprout and Potato Salad
1 pound baby yukon gold potatoes
3 large kale leaves
10 brussel sprouts
1 tbsp apple cider vinegar
1 tbsp olive oil
1 tsp dijon mustard
sprig of thyme, and or basil
salt and pepper to taste
Boil potatoes in a small pot of water, until soft – about 15 minutes. At the 12 mintue mark, add shredded brussel sprouts to the potato water, letting the brussel sprouts soften.
To shred the brussel sprouts, first remove any brown outside leaves. Next slice the sprout in half. Once in half simple slice into thin slices.
Once the potatoes and sprouts have softened, strain in a colander.
Whisk the vinegar, olive oil, dijon, herbs, salt and pepper in a bowl. Toss the kale and the warm potatoes and brussel sprouts in the vinaigrette.
Serve warm or let cool
Let the kids do the chopping. Potatoes and kale can be chopped with a regular knife (butter knife/kitchen knife). The kids can peel the brussel sprouts and make the vinaigrette. Send the kids into the garden to gather up the herbs for the salad. Getting the kids involved in the creation of the dish will increase the likelihood that they will try the salad…and enjoy it.
Be sure to subscribe to Kitchen Counter Chronicles to have our delicious recipes, fun crafts & activities delivered directly to your inbox.