Winter Salad

Makes: 4 main-course servings

Note: Pre-shredded Brussels sprouts can substitute for whole ones; you’ll need about 12 ounces. Substitute croutons or broken pita chips for the crispy leaves. Two cups of diced extra-firm tofu can be enjoyed here instead of the chicken.

Oven-roasted cherry tomatoes (see recipe)

1/3 to 1/2 cup cabernet vinaigrette (see recipe) or bottled balsamic vinaigrette

About 24 (1 1/4 pounds total) medium-size Brussels sprouts

1 tablespoon expeller pressed canola oil or safflower oil

Salt

1 cup frozen sweet corn kernels, thawed

1/3 cup dried cranberries or raisins

3 to 4 loosely packed cups of shredded cooked chicken, steak, shrimp or salmon (8 to 12 ounces total)

1/2 cup (2 ounces) salted shelled pistachio nuts

1/2 cup shredded Parmesan cheese

1 avocado, halved, pitted, diced

Chopped fresh cilantro

1. Make oven-roasted cherry tomatoes. Make vinaigrette.

2. Heat oven to 400 degrees. Pull outer leaves off the largest Brussels sprouts to make 3 loosely packed cups of leaves. Place on a rimmed baking sheet. Add oil and toss to coat all the leaves. Sprinkle with salt. Roast, stirring often, until crisp and golden, about 10 minutes. Set aside to cool.

3. Very thinly slice the remaining Brussels sprouts using a 4 mm slicing blade on a food processor or handheld mandolin or with a very sharp, thin-bladed slicing knife. You should have about 6 loosely packed cups, weighing 12 ounces. (Sprouts can be prepared and refrigerated, covered, for up to two days.)

4. Shortly before serving, toss the shredded Brussels sprouts with 1 teaspoon of the salt and let stand in a colander for 10 to 15 minutes. Shake occasionally over the sink.

5. Transfer sprouts, corn and cranberries to a large bowl. Toss with a couple of tablespoons of the vinaigrette to moisten everything. Add chicken, nuts and cheese. Toss again with a little more vinaigrette. Add half of the tomatoes and some of their accumulated liquid and toss again.

6. Arrange salad on serving platter. Top with avocado and cilantro. Garnish with the leaves of crispy Brussels sprouts. Serve right away.

Oven-Roasted Cherry Tomatoes

Makes: About 2 cups

2 pints cherry or grape tomatoes

2 tablespoons olive oil

2 cloves garlic, crushed

1/2 teaspoon salt

1/4 teaspoon each: dried thyme, freshly ground black pepper

1. Heat oven to 325 degrees. Pierce tomatoes with the tip of a small knife. Place on a rimmed baking sheet with remaining ingredients. Mix well.

2. Bake, stirring once or twice, until tomatoes are softened and juices concentrated, about 20 minutes. Transfer to a covered dish with all of the pan juices. Use at room temperature or refrigerate covered up to several days.

Cabernet Vinaigrette with Shallot

Makes: About 2/3 cup

1/3 cup extra-virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons red wine, such as cabernet, or 1 more tablespoon vinegar

1 teaspoon Dijon mustard

1/2 teaspoon agave syrup

1/4 teaspoon each: salt, dried thyme

1/8 teaspoon freshly ground black pepper

1 tablespoon finely chopped shallot, red onion or green onion

1. Put everything except shallot in a small jar with a tight-fitting lid. Shake well to mix. Put chopped shallot into a fine-mesh strainer and rinse well under cool water. Shake dry and add to the jar. Refrigerate covered up to two days. Use at room temperature.