Chef Ryan Stone @EarlsRestaurant for Warm Kale Salad recipe for #TasteofThursday

Chef Ryan Stone @EarlsRestaurant for Warm Kale Salad recipe for #TasteofThursday



winter kale salad


1 tbsp (30 ml) vegetable oil

1 cup (250 ml) blanched and halved brussels sprouts

1 cup (250 ml) blanched and halved mini new potatoes

Brown Butter Vinaigrette (recipe follows)

1 lb (450 g) Russian kale

½ cup (125 ml) finely grated parmesan cheese, divided

¼ cup (60 ml) toasted sliced or slivered almonds

¼ cup (60 ml) dried cranberries

¼ cup (60 ml) pickled red onion (see Chili Chicken recipe, pg XX)


  1. Preheat the oven to 450F. Brush a rimmed bake trap with vegetable oil.
  2. Place the brussels sprouts and mini potatoes cut side down on the rimmed bake tray and cook for 5-7 minutes until golden brown.
  3. Warm the brown butter vinaigrette in the microwave for 30 seconds or until the vinaigrette feels warm to the touch.
  4. Trim the stems off the Russian kale and slice into 1.5” ribbons.
  5. Transfer to a large mixing bowl and add ¼ cup (60 ml) parmesan and the almonds, tossing very well to evenly distribute the ingredients.
  6. Add in the brussels sprouts, potatoes and the warm vinaigrette. Toss vigorously to bruise the kale slightly and each ingredient is fully coated.
  7. Plate into individual salad bowls and garnish with dried cranberries, pickled red onions and the remaining ¼ cup (60 ml) parmesan cheese.


Brown Butter Vinaigrette:

4 oz (113 g or ½ cup/125 ml) butter

1 tbsp (15 ml) heavy cream

½ tsp (2.5 ml) black pepper

¼ cup (60 ml) plus 1 tbsp (15 ml) lemon juice

½ cup (125 ml) vegetable oil


  1. In a small pot, cook the butter until the foam dissipates and the milk solids caramelize to a golden brown.
  2. Add the heavy cream and cook until the cream has split and the milk solids have also caramelized to a golden brown.
  3. Immediately whisk in the lemon juice and bring to a simmer. Remove from heat and continue whisking while streaming in the vegetable oil.
  4. If made ahead, transfer to an airtight container and refrigerate. The vinaigrette can be held refrigerated for 7 days maximum.


Chef Ryan StoneRYAN STONE


Chef Ryan Stone has had an esteemed and illustrious career to date bringing with him experience in fine dining, hotels, large corporate dining and award winning culinary competitions. He joined us from San Francisco, where he most recently was Executive Chef at Levi’s Stadium, the home of the 49ers, overseeing and reinventing over 60 restaurants and food and beverage outlets for 60,000 guests daily. Ryan has travelled extensively cooking at some of the world’s best restaurants, including Vancouver’s Pear Tree Restaurant, and was awarded stage opportunities with Alain Ducasse, L’Atelier by Joël Robuchon and several fine restaurants in France, London, Australia and Germany. Ryan has competed in many international culinary competitions representing his country at the World Culinary Olympics and the prestigious Bocuse D’or.

12 thoughts on “Chef Ryan Stone @EarlsRestaurant for Warm Kale Salad recipe for #TasteofThursday

  1. I have to agree with Jensine, I had to have this recipe as it was the most tasty and delicious and exciting salad I have ever eaten.

  2. It doesn’t say where to find the Chili Chicken recipe for making the 1/4cup of pickled red onion, which I think is a pretty important ingredient for flavour.
    I would like to try this as I love the Warm Kale Salad from Earl’s.

  3. This salad is so good that I had to search for the recipe and make it at home too. Absolutely delicious, almost as good as chocolate!

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