Shaved Brussels Sprout Salad

with Lemony Lucuma Dressing

I can’t get enough of lemon in salad dressings—it seems to enhance the crunchiness and bring out the distinct flavors of a variety of lettuces and vegetables. The real revelation here, though, is the Peruvian lucuma powder used to both thicken and sweeten the dressing. Rich in niacin and beta carotene, lucuma is a superfood fruit that provides a nifty way to get rid of some, or all, of the sugar in a recipe. The natural inulin fiber in the optional coconut nectar encourages digestive health. And the salad itself? Perfection! The crunch of walnuts and two kinds of cruciferous veggies, the sweet, chewy dates, and the juicy, vitamin-packed citrus combine to create something special. I can think of few things I’d rather eat on a wintry afternoon—or anytime, for that matter.

Serves 6

For the dressing

• ½ cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon blood orange or regular orange juice
• 2 teaspoons lucuma powder
• 1 tablespoon finely minced shallot
• 2 teaspoons pure maple syrup or coconut nectar (optional)
• ¼ teaspoon fine sea salt
• ⅛ teaspoon freshly ground black pepper

For the salad

• 1½ pounds Brussels sprouts, trimmed and thinly shaved with a mandoline slicer or food processor
• 6 dinosaur (lacinato) kale leaves, thinly shredded crosswise
• 2 blood or Cara Cara oranges, segmented (see Tip), juice reserved for dressing
• 1 large shallot, very thinly sliced
• 6 Medjool dates, pitted and chopped
• ¼ cup walnuts, soaked and dehydrated, chopped

Make the dressing: In a large bowl, whisk together the oil, lemon juice, orange juice, lucuma, shallot, maple syrup (if using), salt, and pepper, as well as the reserved juice from the oranges, until creamy or blend in a blender for 15 seconds.

Make the salad: Add all of the ingredients to the bowl with the dressing. Toss well to combine. Serve immediately or let sit at room temperature to wilt for up to 1 hour.