Ingredients:
1/2 head savoy cabbage, cored and thinly sliced (8 cups)
8 ounces brussels sprouts, trimmed and thinly sliced (3 cups)
12 ounces swiss chard, steamed and thinly slices (9 cups)
2 teaspoons sugar
2 teaspoons salt
3 tablespoons sherry vinegar
2 teaspoons dijon mustard
1 teaspoon soy sauce
1/2 cup extra- virgin olive oil
1 ounce pecorino romano, shaved
1 cup walnuts, toasted and chopped
Instructions:
Combine greens in large bowl. Rub with sugar and 1 teaspoon salt until slightly damp. Refrigerate 30-60 minutes.
In small bowl, whisk together vinegar, mustard, soy sauce, and remaining salt. Slowly whisk in oil. Toss greens with three-quaters of dressing. Add cheese and walnuts, toss to combine.
Refrigerate at least 10 minutes, hour recommended.
Add remainder of dressing, serve, enjoy!
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