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.