Brussels Sprouts and Kale Salad With Creamy Peppercorn Dressing

Start to finish: 15-25 minutes
Impresses: 4 for entree salads with a protein; 6-8 for side salads

Ingredients
For the creamy peppercorn dressing: 
½ cup buttermilk 
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon white wine vinegar
½ teaspoon Worcestershire sauce
½ teaspoon coarse sea salt 
¾ tablespoon coarsely cracked pepper

For the salad: 
3 cups fresh kale, roughly chopped
1 tablespoon olive oil
½ teaspoon coarse sea salt
1 pound fresh Brussels sprouts, destemmed
1 cup chopped walnuts
1 cup dried cranberries
¾ cup grated or shaved Parmesan cheese

Method
For the creamy peppercorn dressing:
Add all ingredients to a mixing bowl. Whisk together until smooth. Cover and refrigerate while you prepare the salad.

For the salad:
Strip the kale from the stems and roughly chop. Add to a mixing bowl with olive oil and sea salt. Massage the kale in a grinding motion until the texture softens and the color becomes vibrant, deep green. Shred or thinly slice Brussels sprouts and add to the mixing bowl. The thinner, the better, as larger pieces may be more difficult to enjoy uncooked. Add walnuts, cranberries and Parmesan cheese. Toss to combine, and then add the prepared dressing. Mix until well-combined, and garnish with additional cracked pepper or cheese, if desired. Serve immediately. 

Notes: If you are able, prep the dressing ahead of time and chill in the refrigerator to allow flavors to intensify.