Recipe and images sourced from https://www.thespruceeats.com
- For the Salad:
- 4 to 6 medium leaves kale (lacinato)
- 1/2 medium head cabbage (green)
- 1/4 cup walnuts (pecans, or slivered or sliced almonds)
- Salt to taste (kosher)
- Pepper to taste (freshly ground)
- For the Dijon Mustard Dressing:
- 2 teaspoons Dijon mustard (grainy, or more, to taste)
- 1 clove garlic (minced)
- 3 tablespoons white balsamic vinegar (or white wine vinegar)
- 1/3 cup olive oil (good quality extra virgin)
- Toast the nuts, if desired. Arrange the nuts in a single layer on a rimmed baking sheet. Bake whole, chopped, or slivered nuts in a preheated 350 F oven for about 8 to 10 minutes, checking and turning them frequently. Sliced almonds will take about half the time. Watch closely.
- Cut the middle rib out of each lacinato kale leaf. Roll the leaves up into a tight roll and slice them chiffonade-style into thin strips. Put the strips of kale in a large bowl. You should have about 2 to 3 cups.
- Cut the core out of the cabbage half and shred or chop the cabbage. Transfer the cabbage to the bowl with the kale.
- Toss the chopped nuts with the kale and cabbage.
Prepare the Dressing
- In a canning jar or bowl, combine the Dijon mustard, minced garlic, vinegar, and olive oil. Whisk or shake well. Add a dash of salt and some freshly ground black pepper, to taste.
- Drizzle 2 to 3 tablespoons of the Dijon mustard vinaigrette over the salad. Toss the salad. Cover and refrigerate until serving time.
- Serve with the extra dressing on the side.