She Strengthens

Winter Greens Take Center Stage

While summer salads may steal the spotlight with their sweet and carefree vibe, I’m a firm believer that winter greens are the true unsung heroes. These feisty, robust greens require a bit of coaxing, but the payoff is well worth it. With the right combination of flavors, they’ll surrender to your culinary whims and provide a satisfying crunch to your meals.

The Perfect Winter Green: Brussels Sprouts

Take Brussels sprouts, for instance. These tiny, tightly packed bundles of flavor are often maligned, but I say, give them a chance! When thinly sliced and paired with the bold flavors of anchovy, garlic, and chile, they transform into a culinary masterpiece. And the best part? They’ll keep for days, making them the perfect addition to your meal prep routine.

A Salad That Keeps on Giving

This Brussels sprouts salad is a game-changer. Not only does it hold up beautifully in the fridge for up to three days, but it’s also incredibly versatile. Try swapping out the Brussels sprouts for shaved celery root or roasted beets, cauliflower, or broccoli for a delicious twist. And if you’re looking for a protein-packed pairing, our Pan Roasted Chicken recipe is the perfect match.

Tips and Tricks for Winter Greens Success

To get the most out of your winter greens, remember to:

• Slice them thinly to bring out their natural sweetness
• Pair them with bold flavors to balance out their bitterness
• Store them in airtight containers to keep them fresh for days
• Experiment with different combinations to find your new favorite salad

The Recipe

Anchovy Dressing

• 3 anchovy fillets
• 1 clove garlic
• Salt
• 1 lemon, juiced
• 2 teaspoons grainy mustard
• Large pinch of piment d’Espelette or other ground chile
• 1/2 cup (120ml) extra-virgin olive oil

Salad

• 1 pound (450g) Brussels sprouts, trimmed and very thinly sliced
• 2 handfuls of mustard greens, baby kale, or spinach, stemmed and torn into bite-size pieces
• 1/4 cup (25g) Pecorino, shaved

Instructions

1. In a mortar and pestle, mash together the anchovies, garlic, and a pinch of salt until you have a pulp.
2. Whisk in the lemon juice, mustard, and piment d’Espelette, followed by the olive oil.
3. Combine the Brussels sprouts and mustard greens in a large bowl, pour in one-quarter of the dressing, and toss together until evenly coated.
4. Add more dressing as you like and a squeeze of lemon juice to freshen things up.
5. Pile the dressed salad into a serving bowl and top with the Pecorino.

Yields: 4 servings, plus leftovers
Difficulty: Easy