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

serves 4

　　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)

　　

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

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