Sturdy raw kale ribbons can stand up to a tangy dressing like this one, made with cream and lemon instead of oil and vinegar, and spiked with plenty of mustard. Toast some walnuts, throw in thirst-quenching apples, add spicy radishes to the mix, and you have an abundance of flavors that will awaken your taste buds if they were hibernating all winter.
|½||cup heavy cream|
|4||teaspoons Dijon mustard|
|1||teaspoon grainy mustard|
|2||teaspoons lemon juice|
|Salt and pepper, to taste|
1. In a bowl, combine the cream, Dijon and grainy mustards, lemon juice, salt, and pepper.
2. Whisk well and taste for seasoning. Add more salt and pepper, if you like.
|1||bunch lacinato (Tuscan) kale|
|½||small head radicchio, cut into thin ribbons|
|1||Granny Smith apple, cut into matchsticks|
|4||radishes, thinly sliced|
1. In a skillet over medium heat, toast the walnuts, shaking the pan constantly, for 5 minutes or until they are browned and fragrant; cool.
2. Fold the kale leaves in half lengthwise, and with a knife, strip out and discard the stems. Stack the leaves and cut into thin ribbons.
3. In a bowl, combine the kale, radicchio, apples, radishes, and walnuts. Toss with the dressing. Taste for seasoning and add more salt and pepper, if you like.
Sally Pasley Vargas