You can prep the kale and make the dressing in advance, but try to fry the Brussels right before serving.
Kale & Arugula Salad with Crispy Brussels Sprouts
We’re more than a little bit obsessed with this Caesar-inspired salad, which gets its crunch from crispy Brussels sprouts instead of croutons.
for the salad:
12 Brussels sprouts, finely shaved with a mandolin or food processor fitted with the blade attachment
½ bunch dino (also called lacinto) kale, washed, dried, ribs removed and sliced into ¼-inch ribbons
3 cups baby arugula
for the dressing:
1 tablespoon Vegenaise
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
½ small garlic clove, grated with a microplane or very finely minced
2 tablespoons olive oil
salt and pepper, to taste
1. To make the salad, heat a 4 quart Dutch oven or similar high-sided pot over medium high heat. Add enough olive oil so that it comes up the sides of the pot ½ an inch. When the oil is hot (you can test by tossing in a small piece of bread—if it immediately starts to bubble and sizzle the oil is ready), add half the Brussels sprouts (or however many will fit in a single layer in the pot) and fry for about three minutes, or until crispy and beginning to brown (feel free to move them around as they cook if it seems like there are hot spots in the oil, but avoid the temptation to stir often).
2. Remove the fried Brussels to a paper towel-lined plate and immediately season with sea salt.
3. Continue with the second batch of sprouts.
4. To make the dressing, whisk together the Vegenaise, Dijon mustard, red wine vinegar, and garlic. Add the olive oil in a steady stream, whisking constantly to emulsify. Season to taste with salt and pepper.
5. To finish the dish, toss the kale and arugula with the dressing and mix in the crispy Brussels sprouts just before serving.