Recipe Background
Ultimate Winter Wonderland Salad combines kale and Brussels sprouts with a lemony dressing for a cozy cold-weather dish.
The inspiration for this winter salad came during my very first snowfall after moving to the city. I remember waking up to see snowflakes cascading past my window, blanketing the streets. It was my first snow day, and the city seemed to transform into a whimsical wonderland. Feeling adventurous, I decided to craft a dish that captured the season's magic. Armed with a trusty lemon and my favorite kale, I started experimenting in my kitchen, letting wintry inspiration guide me. The anchovy and garlic were unexpected but irresistible additions, and Dijon mustard provided the perfect zing to bring the dressing to life.
As I whisked the ingredients together, the aroma brought a sense of warmth and coziness. Remember to emulsion the olive oil slowly into the mixture to create a luscious dressing. With the kale, Brussels sprouts, and a hint of Parmesan, the salad turned out to be an ode to that breathtaking snow day. Massaging the kale was key, allowing its texture to soften without losing its character. The pine nuts and optional yellow beets at the end offered a delightful crunch, turning this salad into a staple for any chilly afternoon. I soon found myself curled up by the window, enjoying a bowl of this creation as I watched the snowflakes paint the scene white.
Ingredients
For the lemon vinaigrette:
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 1 anchovy chopped
- 1 clove garlic pressed
- 1 small shallot chopped
- 2 teaspoons Dijon mustard
- 1/2 cup olive oil
- kosher salt to taste
- freshly ground black pepper to taste
For the salad:
- 8 cups Lacinato kale chopped
- kosher salt to taste
- freshly ground black pepper to taste
- 2 cups Brussels sprouts trimmed and thinly sliced
- 1 1/2 ounces parmesan cheese shaved
- 1/3 cup pine nuts lightly toasted
- 1 small yellow beet optional, peeled and thinly sliced
Directions
- In a bowl, add the lemon zest, the lemon juice, the anchovy, the garlic, the shallots, and the Dijon mustard and whisk to combine.
- Slowly add the olive oil to the lemon juice mixture while whisking and continue to whisk until it emulsifies into a dressing.
- Season the dressing with the salt and the black pepper.
- In a bowl, add the kale and 1/3 cup of the lemon vinaigrette and toss to coat.
- Season the kale mixture with the salt and the black pepper.
- Massage the kale for 30 seconds.
- Let the kale mixture stand until the kale begins to soften, about 8-10 minutes.
- Add the Brussels sprouts to the kale mixture and toss to combine.
- Add the parmesan, the pine nuts, and the beets to the kale mixture.
- Serve with the remaining dressing.
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