Big Green Winter Salad with Lemon Vinaigrette

Name: Big Green Winter Salad with Lemon Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 8 serving(s)
Ingredients: 8 c. (6 ounces) chopped Lacinato kale; Kosher salt and freshly ground black pepper; 2 c. (8 ounces) Brussels sprouts, trimmed and thinly sliced; 1 1/2 oz. Parmesan, shaved (about 1 1/2 cups); 1/3 c. lightly toasted pine nuts; 1 small yellow beet, peeled and thinly sliced (about 1/2cup); 1 tsp. lemon zest, plus 1/4 cup lemon juice; 1 anchovy, chopped; 1 clove garlic, pressed; 1 small shallot, chopped; 2 tsp. Dijon mustard; 1/2 c. olive oil

This holiday salad will hold its own at any fall or winter feast.

By Lyda Jones BurnettePublished: Oct 2, 2022

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big green winter salad with lemon vinaigrette

Becky Luigart-Stayner

Yields:

8 serving(s)

Prep Time:

15 mins

Total Time:

15 mins

Come holiday time it's easy to get focused on the main dishes and heavier sides—your turkey, your stuffing, your casseroles—and forget about the salad. This recipe is here to change all that. With sweet golden beets, lightly toasted pine nuts, and a kicky vinaigrette all on a bed of hearty kale, it'll help keep you from feeling quite so weighted down after the feast.

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Ingredients

For salad:

8 cups (6 ounces) chopped Lacinato kale
Kosher salt and freshly ground black pepper
2 cups (8 ounces) Brussels sprouts, trimmed and thinly sliced
1 1/2 oz. Parmesan, shaved (about 1 1/2 cups)
1/3 cup lightly toasted pine nuts
1 small yellow beet, peeled and thinly sliced (about 1/2cup)

For Lemon Vinaigrette:

1 tsp. lemon zest, plus 1/4 cup lemon juice
1 anchovy, chopped
1 clove garlic, pressed
1 small shallot, chopped
2 tsp. Dijon mustard
1/2 cup olive oil
Kosher salt and freshly ground black pepper

Directions

1. Step 1Make vinaigrette: Whisk together lemon zest and juice, anchovy, garlic, shallot, and mustard in a bowl. Slowly whisk in oil. Season with salt and pepper.
2. Step 2Make salad: Combine kale and 1/3 cup Lemon Vinaigrette in a bowl. Season with salt and pepper. Massage kale, about 30 seconds, then let stand until kale begins to soften, 8 to 10 minutes. Add Brussels sprouts and toss to combine.
3. Step 3Top with Parmesan, pine nuts, and beets. Serve with remaining dressing alongside.