After two months of hibernating indoors with such a cold and snowy winter, I finally went for a walk outdoors and actually heard the birds chirping. With the thought of spring arriving soon, I made this fresh crunchy salad. Feel free to mixed it up, use almonds, pistachios or pepitas and tart dried cherries as a substitute for the cranberries. Yum!
- 1 cup walnuts, chopped
- 1 pound brussels sprouts, trimmed, halved and thinly sliced
- 1 pound Tusan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced (or use the pre-bagged organic kale)
- 1/4 cup dried cranberries
- 1 cup coarse grated Parmigiano Reggiano cheese
- Juice of a lemon (optional)
- 6 tablespoons olive oil
- 3 tablespoons champagne vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil. Bake the walnuts for 5-8 minutes, until toasted and fragrant. They burn easily so watch them.
Combine the brussels sprouts and kale in a large bowl. Make the dressing by whisking all the ingredients together. Pour the dressing over the kale and brussels sprouts. Add the walnuts, cheese and cranberries and toss well. Let the salad sit at room temperature for about 30 minutes or for a few hours in the refrigerator. This allows the flavor to mellow and come together. Season to taste and add a generous squeeze of fresh lemon juice. Serve at room temperature. Serves 6
Source: Bon Appetit