This green vinaigrette really is the best. It’s savory and complex with a touch sweetness. I’ve got it paired with a great make-ahead lunch salad, but the dressing could pimp out any veggie dish. Just pop a bunch of herbs and aromatics in a blender, and you’ve got magic green sauce all week.
This vinaigrette was inspired by a wonderful restaurant I worked at in college called 212 Market Restaurant in Chattanooga, TN. Since I now live hours away from the source of the 212 vinaigrette, I had to make my own.
The kale-brussels salad is so easy and comes together in a snap the day you want to serve it. If you’re using curly kale, you can finely chop it up on your Cooking Day and use as needed all work week. If you’ve got flat (lacinato) kale, save the chopping for the night before. The shredded brussels sprouts should stay green and fluffy for 5 days in a container in the fridge. The kale and brussels will have a slight sulfur-y smell in the container but will taste great. That’s just how they do.
Don’t worry about the basil in the dressing turning brown. When you whir it to liquid in the blender, it stabilizes it, and it’ll stay green.
This recipe makes a ton as written. Feel free to half it.
I love topping this salad with Oh She Glows’ Vegan Pecan Parmesan. This toasty nutritional yeast-pecan combo is a triumph of vegan ingenuity and lasts just fine at room temp all week. If you prefer, you could just top the salad with toasted pecans and shavings of authentic Parmesan. Both ways are delicious.
Kale-Brussels Salad with Best Green VinaigrettePrint Recipe
- DRESSING –
- 1 medium shallot
- 1 garlic clove
- 3 green onions
- ½ cup roughly chopped basil
- 6 Tbsp. white wine vinegar
- 2 Tbsp. raw honey
- 1 Tbsp. water
- ¼ tsp. salt
- Fresh ground pepper to taste
- ¼ cup olive oil
- SALAD –
- 2 bunches organic kale, chopped
- 10 brussels sprouts, shredded
- 5 oz. dried cherries
- 1 recipe Oh She Glows' Vegan Pecan Parmesan (see link above) or toasted pecans and dairy Parmesan to finish
COOKING DAY – Add all dressing ingredients through pepper to blender and blend until smooth. Add olive oil and blend until combined. Package in container and put in fridge.
Shred kale (if using curly kale), package in container, and put in fridge. Shred brussels sprouts, package in container, and put in fridge.
SERVING DAY – To make a salad, put an eighth of the kale, brussels sprouts and cherries in bowl. Toss with eighth of dressing or to taste. Place mixture on plate, top with Vegan Pecan Parmesan or pecans and dairy Parmesan. Top with extra dressing if desired.