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Winter Crunch Salad Recipe | Bon Appetit

Winter Crunch Salad

Published January 2018
¼ cup raw sunflower seeds
1 teaspoon plus ⅓ cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
½ small shallot
½ large lemon
1 small garlic clove
2 tablespoons Dijon mustard
1 large bunch Tuscan kale (about ¾ pound)
6 ounces brussels sprouts
2 ounces Parmesan
1 Pink Lady apple
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Medium BowlBuy
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1. Preheat oven to 350°. Toss ¼ cup sunflower seeds and 1 tsp. oil on a small rimmed baking sheet. Season with salt and pepper. Roast until darkened and very
fragrant, 7–10 minutes. Let cool.
2. Meanwhile, start to build vinaigrette in a medium bowl. Finely chop shallot half and transfer to bowl. Using the tines of a fork or a reamer, juice lemon half over
bowl. Discard seeds; you should have about 2 Tbsp. juice. Using a microplane, finely rate 1 garlic clove into bowl. Whisk in 2 Tbsp. Dijon mustard; season with
salt and pepper.
3. Wash and dry 1 bunch kale, then pat leaves dry with a clean towel. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large
4. Trim knobby end of 6 oz. brussels sprouts and pull off any dried or gnarly outer leaves. Cut all brussels in half lengthwise, then arrange halves cut side down on
board and very thinly slice. Add to bowl with kale.
5. Grate 2 oz. Parmesan on the small holes of a box grater.
6. Slice 1 apple in half, cut out core and seeds, then thinly slice. Add to bowl with kale. Snack on remaining apple.
7. Whisk remaining ¼ cup oil into bowl with lemon mixture.
8. Drizzle dressing over kale mixture; season with salt and pepper. Toss with your hands to coat.
9. Add cheese and sunflower seeds and toss lightly to incorporate.
10. Do Ahead: Dressing, kale mixture, and toasted sunflower seeds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover
sunflower seeds and store at room temperature.
Recipe by Claire Saffitz
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