Ah Monday. And a post holiday season Monday at that. Always a tad rougher, don’t you think? Things are a bit out of order, you may have ate too much. You may have drank too much (ahem). You may have not slept enough. But now is the perfect time to get things back to your regular routine.
And this winter slaw will help you do just that.
Super simple to make with an abundance of fresh in season ingredients, this is the perfect recipe to get things back on track. Or, to serve along the side of your next festive holiday get together. Goes perfect with just about anything you can pull out of your oven.
I dressed mine a few hours before serving as the greens are so hearty it can take a bit to soak up all the dressing goodness, but feel free to just dress and serve. Be sure to get a bowl prepped for a meal or two this week. Promise it’s something you won’t regret!
Recipe adapted from Ina Garten
6 ounces Brussels sprouts, trimmed, halved, and cored
6 large kale leaves, center rib completely removed (8 to 10 ounces)
1/2 small head radicchio, cored
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup dried cranberries
1 cup pomegranate seeds (optional but why not?)
1 (6-ounce) chunk good Parmesan cheese
With a very sharp knife, cut the Brussels sprouts, kale, and radicchio across in thin shreds and put them all in a large bowl.(Some grocery stores will already have this prepped for you!)
In a small bowl or measuring cup, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the slaw to moisten it well. Add the cranberries and pomegranate seeds if using.
Shave the Parmesan in big shards with a vegetable peeler, add it to the salad and toss well. Check for seasonings and serve cold or at room temperature.