Kale Apple and Brussels Sprout Salad

I recently had brunch with our daughter at Jaleo, the Spanish Tapas bar of chef José Andrés in Washington, DC.  Outstanding.

He used the outer tender leaves of Brussels sprouts in a warm, but crisp salad with Spanish Serrano ham.  Inspired, I turned to apples, kale and almonds to pair with the sprout leaves.
1 lb Brussels sprouts
1 Tbsp canola oil
5 oz tender young Tuscan kale, chopped
2 Persian cucumbers
1 apple, peeled, cored and cubed
2 Tbsp sliced almonds
black roasted sesame seeds for garnish
1 lime, cut in wedges to serve alongside

Dressing:
2 Tbsp seasoned rice vinegar
1 tsp Dijon mustard
2 Tbsp olive oil

Whisk together the dressing ingredients in a small bowl. Slice the Brussels sprouts in half and peel of the outer green leaves. Set them aside in a bowl, and reserve the cores for another use (think: stir fry).

Heat a large skillet to high (NOT non-stick, unless ceramic). Add canola oil and heat to shimmering. Carefully add the Brussels sprouts leaves to the skillet and stir fry for about 2-3 minutes, just until the leaves begin to soften a bit.

You just want to take the raw nature out of the leaves. Set the leaves aside on a wide plate and allow to come to room temperature.

Toss the sprouts leaves in a large bowl with the kale, cucumbers, and apple. Garnish with the almonds and sesame seeds. Serve with lime wedges.

Serves 4 as a side salad.