The problem with Brussels sprouts and kale is that they are often overcooked and turned into limp, soggy messes. We prefer our greens vigorously sturdy, with a texture that offers a bit of a chew. This American-inspired salad is just that. It has nuts for extra crunch, oranges for a fruity aroma and a classic mustard and honey dressing that is simultaneously fierce and sweet. It’s good on any occasion but perfect during the winter holiday season. — Green Kitchen Travels by David Frenkiel and Luise Vindahl
Rinse and drain the lentils. Place in a saucepan and add the water. Cover with a lid and bring to a boil, then reduce the heat and cook gently for about 20 minutes or until tender and the water has been absorbed. Set aside to cool.
Meanwhile, bring a large pot of water to a boil. Trim and shred the Brussels sprouts very finely with a sharp knife, or use a food processor. Shred the kale very finely, discarding any thick center stalks. Place the shredded Brussels sprouts in the boiling water and blanch them for no more than a minute. Drain through a colander and rinse immediately in cold water. Pat dry.
Toast the nuts in a dry frying pan over a medium heat until browned and crispy, taking care not to burn them. Peel the oranges and cut into small wedges.
Whisk the mustard, honey, olive oil, lemon juice and some sea salt in a small bowl, then set aside.
Place the shredded kale in a large bowl, add half of the dressing and use your hands to massage the kale for a couple of minutes or until it becomes soft. Add the drained Brussels sprouts and toss to combine. Add the nuts, oranges and cranberries to the greens and toss with your hands to mix.
Serve straight away or leave for an hour or so for the flavors to develop.