Brussels Sprouts and Kale Cobb Salad

Must-have menu items: Chocolate cake and pork chops. “Our pork chop at dinner and our signature double chocolate cake for dessert. The pork chop because it is cold-smoked then grilled and served with housemade gnocchi in a mushroom cream sauce. It is juicy and flavorful and our most popular dinner item. Comfort food at its finest. The chocolate cake has become our most popular dessert. It’s incredibly moist, rich and melts in your mouth.” —Melanie and Toby Miles, owners, Rail Epicurean | 211 Park St. | Westfield

Photography By Jennifer Rubenstein | March 10, 2017

Ingredients

For the Salad
  • 6 cups fresh kale leaves, washed and trimmed
  • 2 cup Brussels sprouts, trimmed and shaved
  • 1 Honeycrisp apple (or similar), diced
  • ½ cup bacon, cooked and crumbled
  • ¼ cup blue cheese, crumbled
  • ¼ cup dried cranberries
  • ¼ cup pecans, toasted
Buttermilk Dressing
  • 2 cups mayonnaise
  • 2 cups buttermilk
  • 1 teaspoon black pepper, freshly ground
  • 1½ teaspoons ground paprika
  • ½ teaspoon ground cayenne pepper
  • ½ teaspoon garlic powder
  • 2 teaspoons salt

Preparation

For salad:

Place kale and Brussels sprouts in a large bowl, incorporate all other ingredients (except the dressing) and toss well. Pour dressing over salad and toss again, until entire salad is dressed. Serve immediately. 

For buttermilk dressing (makes 1 quart): 

Blend all ingredients until smooth. Pour on salad or store in refrigerator for up to seven days. 

Ingredients

For the Salad
  • 6 cups fresh kale leaves, washed and trimmed
  • 2 cup Brussels sprouts, trimmed and shaved
  • 1 Honeycrisp apple (or similar), diced
  • ½ cup bacon, cooked and crumbled
  • ¼ cup blue cheese, crumbled
  • ¼ cup dried cranberries
  • ¼ cup pecans, toasted
Buttermilk Dressing
  • 2 cups mayonnaise
  • 2 cups buttermilk
  • 1 teaspoon black pepper, freshly ground
  • 1½ teaspoons ground paprika
  • ½ teaspoon ground cayenne pepper
  • ½ teaspoon garlic powder
  • 2 teaspoons salt
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