Although more commonly cooked, brussels sprouts, Swiss chard, and kale also make delicious raw salads, as long as they’re thinly sliced. This salad—which combines two of the vegetables—serves as a particularly nice fall or winter first course, when it’s hard to find flavorful leaf lettuces.
Recipe information
Yield
serves 4
Ingredients
1 tablespoon whole-grain mustard
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
Coarse salt
1 tablespoon plus 1 teaspoon pure maple syrup
2 tablespoons sunflower oil, preferably cold-pressed
8 ounces brussels sprouts, very thinly sliced (about 3 cups)
4 to 6 leaves Swiss chard or kale (preferably Lacinato), or a combination, stemmed and thinly sliced (3 cups)
1/3 cup raw hulled sunflower seeds, toasted (page 57)
Preparation
Step 1
Stir together mustard, lemon juice, 3/4 teaspoon salt, and the maple syrup; whisk in oil until emulsified.
Step 2
In a salad bowl, toss together brussels sprouts and chard. Add sunflower seeds and dressing; toss to coat. Serve immediately.
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 178
Step 5
Saturated Fat: 1.4g
Step 6
Unsaturated Fat: 11g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrates: 13.8g
Step 9
Protein: 5.2g
Step 10
Sodium: 433mg
Step 11
Fiber: 3.9g
