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.
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)
- ⅓ cup raw hulled sunflower seeds, toasted
Method :
- Stir together mustard, lemon juice, ¾ teaspoon salt, and the maple syrup; whisk in oil until emulsified.
- In a salad bowl, toss together brussels sprouts and chard. Add sunflower seeds and dressing; toss to coat. Serve immediately.
per
serving: 178
calories; 1.4 g saturated fat; 11 g unsaturated fat; 0 mg cholesterol; 13.8 g
carbohydrates; 5.2 g protein; 433 mg sodium; 3.9 g fiber
Tags:
Salads