Ruffage can also taste delicious, like this Brussels sprouts and kale salad with toasted almonds and Parmesan.
The Garden of Eating
This salad is one of my loves. We met through our mutual friend, Polly, who brought it to a holiday party. I have to admit, though, that it was not love at first sight.
My initial impression was "that there's a whole lotta roughage" but before the first bite had even made it all the way to my tummy, we were as thick as thieves.
Polly's husband, Wayne, affectionately refers to this salad as "nature's barbed wire" and while I can't deny that you'll fulfill your daily fiber requirements within about three mouthfuls, I assure you that you'll be going back for seconds. And probably thirds. If there's any left at that point, that is.
Although it took me 30 years to learn to like some vegetables (beets), I've always loved Brussels sprouts so I was delighted to find yet another way to prepare these delicious petits choux.
And there's probably not a local foods enthusiast alive who is not happy to find another good way to use up some kale. Am I right or am I right?
The kale I picked from our mini hoop house was not Tuscan but it tasted good, nonetheless. Maybe this salad is even better with the Tuscan variety – feel free to experiment and let me know what you find.
The first step is to make the dressing. You want to give it a chance to let the flavors meld and develop a bit – probably best to make it half or even a full day in advance if you can.
With that in mind, I made a double batch of dressing. I like to make dressing in glass jam jars and love that you can buy these cute, little, red Luminarc lid to make it easy to store things in them.