If you're worried about pesticides on your produce, simplify your choices by eating more cabbage and brussels sprouts, which have very little pesticide residue (even when not organic). Nicolas Jammet of the Sweetgreen chain in Washington, DC, unites them in this fantastic fruit-and-nut-studded salad.
1/2 cup pine nuts
1 pound brussels sprouts, quartered
6 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 tablespoons fresh lemon juice
2 tablespoons honey
2 teaspoons Dijon mustard
1/8 teaspoon cayenne pepper
1/2 teaspoon pure chile powder, such as ancho
1 1/2 pounds red cabbage, very thinly sliced on a mandoline
1/2 cup dried cranberries
4 garlic cloves, thinly sliced
1 ounce Parmigiano-Reggiano cheese, thinly shaved
How to Make It
Preheat the oven to 450°. Spread the pine nuts in a pie plate and toast for about 3 minutes, until golden brown. On a large rimmed baking sheet, toss the brussels sprouts with 1 tablespoon of the olive oil and season with salt and black pepper. Roast for about 15 minutes, until the brussels sprouts are lightly caramelized and tender.
Meanwhile, in a small bowl, whisk the lemon juice with the honey, mustard, cayenne and chile powder. Slowly whisk in 1/4 cup of the olive oil and season with salt and pepper.
In a large bowl, toss the cabbage with the toasted pine nuts and cranberries. In a small skillet, heat the remaining olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Scrape the garlic and hot oil over the cabbage. Add the brussels sprouts and toss, then add the dressing and toss again. Scatter the cheese shavings over the top and serve right away.