Kale, Cabbage, and Brussels Sprout Chopped Salad

(recipe from Food 52)

For the greens:
1/2 lb. lacinato kale (about one small bunch, or half of a larger bunch)
1/2 lb. curly kale (about one small bunch, or half of a larger bunch)
1 lb. Brussels sprouts
1 lb. green cabbage (about half a medium head or a quarter of a large one)
1 Tbsp. sugar
1 1/2 tsp. kosher salt

For the dressing:
2 Tbsp. plus 2 tsp. red wine vinegar
2 tsp. whole grain mustard
1 tsp. salt
1/4 cup dark brown sugar
1 Tbsp. Worcestershire sauce (I left this out)
1 cup olive oil (or to your liking - I reduced the amount a bit)
1 Tbsp. hazelnut oil, optional
1 Tbsp. toasted sesame seeds, for assembly
2 Tbsp. toasted pistachios, for assembly


Wash and spin dry the kale, remove large ribs and cut it, plus the cabbage, into small squares, about 1/4-inch by 1/4-inch (or to your desired size).  Halve the Brussels sprouts lengthwise, cut each half in half, and, with them lying cut-side down, slice them like you would an onion.  Don't stress about the technique too much - the important part is that everything is roughly the same size.

Place all chopped vegetables in a large bowl, add sugar and salt, and massage the greens slightly until they no longer feel raw.  This salad will only improve if you do this a few hours ahead of time, but it's not necessary.  (At this point, the salad can sit for up to 2 or 3 days.  It will lose water, so be sure to drain before continuing on.)

To make the dressing, combine the vinegar, mustard, salt, sugar, and Worcestershire sauce in a blender, and blend until the color lightens and everything is combined.  (You can also use a whisk and a strong arm for this.)  Slowly stream in the olive oil, and then the hazelnut oil, if using - you're looking for everything to be thick and emulsified.  (This dressing will last for 2 weeks in the fridge.)

Add dressing to greens, a few spoonfuls at a time - you want a well-dressed salad but not a soggy one.  (Keep in mind you will have leftover dressing, so no need to use it all.)  Fold in the sesame seeds and pistachios, and serve.

(This salad was delicious.  I'd probably tweak the dressing to be a little healthier - substitute something for the brown sugar - next time I make it, though.)