New This Month

Raw Swiss Chard, Cabbage, and Brussels Sprout Salad

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Marcus Nilsson

Source: Martha Stewart Living, December/January December/January 2015

Ingredients

  • 1/2 head Savoy cabbage, cored and thinly sliced (8 cups)
  • 8 ounces brussels sprouts, trimmed and thinly sliced (3 cups)
  • 12 ounces Swiss chard, stemmed and thinly sliced (9 cups)
  • 2 teaspoons sugar
  • 2 teaspoons coarse salt
  • 3 tablespoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon low-sodium soy sauce
  • 1/2 cup extra-virgin olive oil
  • 1 ounce Pecorino Romano, shaved
  • 1 cup walnuts, toasted and chopped

Directions

  1. Combine greens in a large bowl. Rub with sugar and 1 teaspoon salt until slightly damp. Refrigerate 30 to 60 minutes.

  2. In a small bowl, whisk together vinegar, mustard, soy sauce, and remaining 1 teaspoon salt. Slowly whisk in oil. Toss greens with three-quarters of dressing. Add cheese and walnuts; toss to combine. Refrigerate at least 10 minutes and up to 1 hour. Serve, tossing with more dressing if desired.

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