Cruciferous Salad With Peas & Parmesan

Crunchy cabbage and tender kale come together in this salad that makes a great starter or side dish for a quick weeknight meal. It includes fresh peas, and in the winter, thawed frozen peas make a nice substitute. But the salad is equally delicious if you choose to leave them out altogether. Be generous with the parmesan as it adds a special touch to the vibrant flavor of the greens.

½ bunch lacinato kale, chopped
1 T plus 1 tsp. extra virgin olive oil
2 cups thinly sliced green cabbage
¾ cup fresh peas, blanched
1 T chopped fresh dill
1 tsp. fresh lemon juice
½ tsp. fine sea salt, or to taste
¼ cup shaved Parmesan Reggiano
2 T dry roasted sunflower seeds

1. Place the kale in a bowl and add 1 tsp. of the olive oil. Massage the oil into the kale for about 30 seconds with clean or gloved hands.

2. Add the cabbage and the remaining 1 T of olive oil and toss well. Add the peas, dill, lemon juices and salt. Toss again. Then top with the cheese and sunflower seeds. Serve right away.

Serves 2

About Lori Rice

Lori Rice is a photographer and writer with a passion for food and farms. She is the owner of Fake Food Free Productions and the winner of a 2019 International Association of Culinary Professionals Food Writing Award. When she’s not telling stories and sharing photos in Edible San Joaquin Valley, Lori works with food brands, agriculture boards and publishers providing food and farm photography.

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