Earls | Warm Kale Salad

if there is one thing for certain, i frequent Earls restaurants far too often.  i have a standing date weekly, sometimes it's a midday date with mr. handsome, others, it's a family dinner on friday or,  a much needed girls lunch w/ miss C, but trust me i'm a regular.  
at this point i'm wondering if they have stock options available?  or maybe it's beneficial if i just get a job there??  hmmm.  staff discount?

the thing i love about this establishment, is that not only is it family friendly, they also offer a great happy hour, and the food is consistently great.

fun fact: did you know they published a cooked book sharing the great recipes that keep customers like me coming back {weekly}?  well you're in luck they do.

today thanks to myvancity.ca i'm sharing with you a more wintery-type salad, but its also perfect on a rainy spring or summer night.  

Earls Warm Kale Salad

1 tablespoon vegetable oil
1 cup blanched and halved brussels sprouts
1 cup blanched and halved mini new potatoes
brown butter vinaigrette (recipe follows)
1lb russian kale
1/2 cup finely grated parmesan cheese, divided
1/4 cup toasted sliced or slivered almonds
1/4 cup dried cranberries
1/4 cup pickled red onion 

preheat the oven to 450F.  brush a rimmed bake tray with vegetable oil.
place the brussels sprouts and mini potatoes cut side down on the rimmed bake tray and cook for 5-7 minutes until golden brown.
warm the brown butter vinaigrette in the microwave for 30 seconds or until the vinaigrette feels warm to the touch.
trim the stems off the Russian kale and slice into 1.5-inch ribbons.
transfer to a large mixing bowl and add 1/4 cup parmesan and the almonds, tossing very well to distribute the ingredients.
add in the brussel sprouts, potatoes and the warm vinaigrette.  toss vigorously to bruise the kale slightly and each ingredient is fully coated.
plate into individual salad bowls and garnish with dried cranberries, pickled red onions and the remaining 1/4 cup parmesan cheese.

brown butter vinaigrette:

1/2 cup butter
1 tablespoon heavy cream
1/2 teaspoon black pepper
1/4 cup, plus 1 tablespoon lemon juice 
1/2 cup vegetable oil

in a small pot, cook the butter until the foam dissipates and the milk solids caramelize to a golden brown.
add the heavy cream and cook until the cream has split and the milk solids have also caramelized to a golden brown.
immediately whisk in the lemon juice and bring to a simmer.  remove from heat and continue whisking while streaming in the vegetable oil.
if made ahead, transfer to an airtight container and refrigerate.  the vinaigrette can be held refrigerated for 7 days maximum.

recipes and images courtesy chef Ryan Stone & myvancity.ca


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