I think everyone should put their salads on display in a trifle bowl. They’re so bright, colorful, and full of texture. It should be appreciated!
I’ve been in need of some greens to counteract all the sweets I’ve made lately, and this hit the spot. I roast Brussels sprouts in the oven and then smash them flat, making it easy to secure them in the trifle bowl. Then I add caramelized onions, hangover kale, a sliced honeycrisp apple, toasted walnuts, and shaved parmesan. Top it with a lemony dressing and you’ve got one beautifully layered and delicious salad.
If you’re charged with bringing the salad to a party, I highly recommend this! You can make it ahead of time or serve it warm.
The hangover kale in this recipe is one of my go-to recipes for any sort of vegetable. It is essentially preparing vegetables aglio e olio style: garlic, olive oil, chili flakes, and Parmesan. It’s classic and you can’t go wrong with it. I make it on its own all the time. I got the inspiration from my favorite restaurant in Saint Paul called Mucci’s. They use pancetta and its fat in their hangover kale, and they use fresh chiles. It’s seriously delicious.
Pro tip: Use a potato peeler to shave a wedge of Parmesan.
Smashed Brussels Sprout Salad by Baker’s Theory
Ingredients
For the Brussels Sprouts Layer
8 oz frozen Brussels sprouts
1 tbsp grated Parmesan cheese
1/4 tsp salt
1/4 tsp garlic powder
1 tbsp apple cider vinegar
1 tbsp extra virgin olive oil
For the Caramelized Onions Layer
2 medium yellow onions
2 tbsp butter
For the Hangover Kale Layer
8 oz fresh kale leaves, stems removed
4 cloves garlic, sliced thin
1 tbsp extra virgin olive oil
1/4 tsp red chili flakes
3 tbsp grated Parmesan cheese
Juice from 1/2 fresh lemon
For the Apples, Walnuts, and Parmesan Layers
1 honeycrisp apple
6 oz whole shelled walnuts
2.5 oz shaved Parmesan cheese
For the dressing
Juice of 1 large lemon, no seeds
2 tbsp extra virgin olive oil
1/4 tsp salt
Serves 8-10
Instructions
For the Brussels Sprouts Layer
In a medium bowl, combine all ingredients and toss sprouts until evenly coated. Spread onto a parchment-lined baking sheet and bake at 350F for 30 minutes. Take out of oven and smash either by hand or with a potato masher. Transfer into trifle bowl.
For the Caramelized Onions Layer
Slice two medium yellow onions and saute in a pan of hot butter. Stir as needed. Don’t over stir or you will prevent the onions from caramelizing. It should take about 20 minutes to caramelize. Transfer to the trifle bowl.
For the Hangover Kale
Boil salted water in a medium pot. When boiling, add kale and stir until just cooked, about 2 minutes. Kale will shrink down when boiled. Remove with tongs and either shock kale in an ice bath or spread out onto a cookie sheet to cool.
In a medium skillet, heat olive oil. When oil is shimmering, add garlic slices until golden and beginning to turn brown. Do not burn. Working quickly, add the chili flakes and stir, and then add the kale immediately after. (Waiting too long at this step makes it difficult to breathe in the kitchen from the chili!) Sautee until combined, about 1-2 minutes. Remove from heat and toss with Parmesan. Squeeze fresh lemon juice over it. Transfer to the trifle bowl.
For the Apples, Walnuts, and Parmesan Layers
On a small, parchment-lined baking sheet, arrange walnuts in a flat layer. Toast at 350 F for 8-10 minutes. Transfer to the trifle bowl.
Either purchase pre-shaved Parmesan or using a potato peeler, shave Parmesan off the wedge until you have about a looseley packed cup. Arrange in trifle bowl.
For the dressing
Whisk lemon juice, oil, and salt in a bowl. Either pour over the trifle or serve on the side.