Good winter salad recipes are, so far, not a big section of my recipe file. But we are big salad eaters in our house so I always have my eye out for good ideas. I found this recipe in the February issue of Food and Wine Magazine. It sounded so good; I made it the very next day. It is easy to make, nice to look at and delicious—the fact that it is such a healthy combination of winter vegetables is a great bonus. I served this with beef rouladen and mashed potatoes last Sunday when I had the time it takes to make it all—and enjoy doing so.
Red Cabbage, Roasted Brussels Sprouts and Pine Nut Salad
Serves 4 generously
½ cup pine nuts
1 pound Brussels sprouts
6 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 tablespoons fresh lemon juice
2 tablespoons honey
2 teaspoons Dijon mustard
1/8 teaspoons cayenne pepper
½ teaspoons chili powder
1 small head red cabbage, very thinly sliced
½ cup dried tart cherries
4 garlic cloves, thinly sliced
1 ounce Parmesan cheese, thinly shaved
Preheat the oven to 425 degrees. Put the pine nuts on a baking sheet and roast them until they are very lightly browned, just 3 to 4 minutes. Remove the tough outer leaves from the Brussels sprouts and cut them into quarters. Place them on a baking sheet and drizzle one tablespoon of the olive oil over and then lightly salt and pepper. Shake the baking sheet to toss them, place in the oven and roast for about 15 minutes. They should be lightly caramelized and tender.
In a small bowl, combine the lemon juice, honey, mustard, cayenne, chili powder and 4 tablespoons of the olive oil. Whisk to combine and season to taste with salt and pepper.
In a small skillet, heat the remaining 2 tablespoons of olive oil and add the garlic slices. Cook until the garlic is lightly browned, about 2 to 3 minutes. Add the garlic and the oil to the cabbage mixture. Add the Brussels sprouts and the dressing and toss well. Scatter the cheese shavings over the top and serve.