This is a beautiful salad to serve at a holiday gathering or anytime you want to serve a fresh, seasonable vegetable in the fall or winter. It’s colorful and light; a perfect complement to nearly any dish. Serves 8.
1 lb. brussels sprouts, trimmed, halved and cored
6 kale leaves, stripped of stems
1 small head of radicchio, cored (see photo inset)
1/4 cup fresh squeezed lemon juice
1/2 cup olive oil
1 tsp salt
1/2 tsp pepper
1 cup fresh pomegranate seeds (or try dried cranberries)
1/4 cup toasted pine nuts
In small non-stick skillet, gently toast pine nuts over medium heat until slightly brown. They burn quickly, so watch carefully and keep moving them around. Set aside.
Slice the brussels sprouts, kale and radicchio into very thin shreds and place them in a large bowl. Toss to combine. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Pour over shredded vegetables. Add pomegranate seeds and toasted pine nuts.