Wash kale, and pat dry with a towel.: You will feel the leaves cool and slightly damp as you rinse them, and patting dry reduces dilution of the dressing so flavors remain concentrated. Wet greens can make the dressing slide off, leaving bites under-seasoned, so take the extra minute to dry thoroughly. A common mistake is rushing this step which yields a watery salad; use a clean towel or salad spinner and ensure the leaves are mostly dry before slicing.
Cut the stem and discard from each stalk of kale. The stems can be woody and tough.: As you remove the stems you may notice the fibrous texture, which is why we discard them for a pleasant chew. Keeping stems will create a stringy mouthfeel that distracts from the rest of the salad. A tip is to hold the leaf flat and slice along the stem so you only remove what is necessary.
Roll leaves like a cigar, and slice the leaves as fine as you can, then give them a couple of horizontal slices to break up the long pieces.: Slicing produces thin ribbons that soften without becoming mushy, and you should hear the soft whisper of the knife as it glides. The finer cuts allow the dressing to coat more surface area, improving flavor distribution. If pieces are too large they can be chewy and overpowering, so resist cutting too coarsely.
Wash sprouts, and pat dry. Slice off the stem end. Place the stem end down, and cut Brussel sprouts in half. Lay the flat cut of the sprout on the cutting board, and then slice as small as you can.: The clean cut surfaces will show a fresh pale green center and release a faint cabbage like scent. Slicing very thin creates delicate shavings that mix seamlessly with the kale , offering crispness without toughness. Cutting unevenly is a frequent error, so stabilize each sprout on the flat side to get consistent slices.
In a large bowl add 5 cups of sliced kale, 5 cups of Brussel sprouts, Craisins and pecans.: When everything hits the bowl you will see a lively mix of colors and textures, and the nuts give off a toasty aroma if they are warmed. Tossing at this stage distributes the fruit and nuts, ensuring each forkful has contrast. A common slip is overcrowding the bowl which prevents even mixing, so use a bowl with room to toss comfortably.
In a small bowl combine, white vinegar, vegetable oil, sugar, salt, maple syrup, and dijon mustard. Whisk until this is blended well.: As you whisk you will notice the sugar dissolving and the mixture emulsifying into a glossy dressing, with a tangy scent from the white vinegar and a sweet maple note. Whisking thoroughly ensures the oil disperses and clings to the greens, creating a silky coating. If you under-whisk the dressing it may separate, leaving uneven flavor, so whisk until homogenous.
Pour well-blended dressing over vegetables, and stir well. Cover and refrigerate for at least 30 minutes before serving.: Right away you will hear a soft rustle as the dressing hits the greens, and after chilling the flavors will meld and the acid will mellow the raw edges. Letting it rest allows the vinegar to slightly tenderize the kale and sprouts without making them soggy, giving a harmony of texture and flavor. The usual mistake is serving immediately which keeps everything too crunchy and disconnected; plan the chill time so the salad develops depth.
