A sprightly blend of Brussels sprouts, radicchio, endives, oranges, and walnuts is refreshingly bright and crunchy in this cross between a slaw and kale salad. For crisp yet tender bites, rub the radicchio and Brussels sprouts with salt to relax them. 

Martha Stewart Living, November 2021

Gallery

Credit: Mikkel Vang

Recipe Summary test

prep:
20 mins
total:
30 mins
Yield:
Serves 10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Spread walnuts on a rimmed baking sheet in a single layer. Toast until slightly darkened and fragrant, 12 to 14 minutes. Let cool completely.

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  • In a large bowl, toss Brussels sprouts and radicchio with 1 teaspoon salt. Rub mixture between your palms until greens soften slightly and turn shiny. Toss in endives. In a small bowl, whisk together vinegar, lemon juice, and oil; season generously with salt and pepper. Pour dressing over greens, tossing to evenly coat. Top with walnuts and orange supremes; serve.

Cook's Notes

The greens, orange supremes, and dressing can be prepped a day ahead and refrigerated in separate airtight containers. The walnuts can be toasted up to a week ahead and stored at room temperature.

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