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A sprightly blend of Brussels sprouts, radicchio, endives, oranges, and walnuts is refreshingly bright and crunchy in this cross between a slaw and kale salad. For crisp yet tender bites, rub the radicchio and Brussels sprouts with salt to relax them.
Ingredients
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¾ cup walnut halves or pieces
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8 ounces Brussels sprouts, trimmed and thinly sliced lengthwise (1 ½ cups)
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1 small head radicchio (8 ounces), cored and thinly sliced (1 ½cups)
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Kosher salt (we use Diamond Crystal) and freshly ground pepper
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3 endives, trimmed and thinly sliced lengthwise (2 cups)
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1 tablespoon white-wine vinegar
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1 tablespoon fresh lemon juice
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¼ cup extra-virgin olive oil
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3 oranges, peels and pith removed, cut into supremes
Directions
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Preheat oven to 350°F. Spread walnuts on a rimmed baking sheet in a single layer. Toast until slightly darkened and fragrant, 12 to 14 minutes. Let cool completely.
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In a large bowl, toss Brussels sprouts and radicchio with 1 teaspoon salt. Rub mixture between your palms until greens soften slightly and turn shiny. Toss in endives. In a small bowl, whisk together vinegar, lemon juice, and oil; season generously with salt and pepper. Pour dressing over greens, tossing to evenly coat. Top with walnuts and orange supremes; serve.
Mikkel Vang
Cook's Notes
The greens, orange supremes, and dressing can be prepped a day ahead and refrigerated in separate airtight containers. The walnuts can be toasted up to a week ahead and stored at room temperature.