Hearty Greens and Brussels Sprouts Salad
 

Hearty Greens and Brussels Sprouts Salad

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When it comes to any salad, seasonal flavor and freshness is paramount, and this one hits on all points with a mixture of hearty greens, Brussels sprouts, a simple vinaigrette and a nutty crunch.

SERVING SIZE

serves 4

INGREDIENTS

1 tablespoon whole-grain mustard

3 tablespoon fresh lemon juice (1 large lemon)

1/2 teaspoon coarse salt

1 tablespoon + 1 teaspoon pure maple syrup

2 tablespoons sunflower oil, preferably cold-pressed

1/2 pound fresh Brussels sprouts, very thinly sliced (3 cups)

4 to 6 leaves of leafy greens such as Swiss or Rainbow Chard and Kale (preferably Lacinato), stemmed

1/3 cup Parmigiano-Reggiano cheese, small crumbles or fresh shavings

1/2 cup slivered almonds or dry-roasted hulled sunflower seeds

Salt and pepper to taste

 

INSTRUCTIONS

Stir mustard, lemon juice, salt, and maple syrup together in a small bowl. Slowly drizzle in oil while whisking until emulsified.

Toss Brussels sprouts and chard or kale together in medium to large bowl. Sprinkle about 1/2 teaspoon salt over greens, massage gently to soften slightly. Pour in dressing and toss to coat.

Add Parmigiano-Reggiano and 2/3 of the sliced almonds or dry-roasted sunflower seeds to dressed greens and toss to incorporate. Mix in.

Serve with a garnish of more Parmigian-Reggiano and remaining almonds or dry-roasted seeds.

  PRINT VERSION

vegetable plate

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