Ingredients
- 1/2 pound large kale leaves, large, center rib removed (6 - 8 leaves)
- 6 ounces Brussels sprouts, trimmed, halved, and cored
- 1/2 head radicchio, small, cored
- 1/4 cup lemon juice, freshly squeezed (2 lemons)
- 1/2 cup olive oil, use good quality
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 6 ounces Parmesan cheese chunk, shaved into big shards with a vegetable peeler
- 1 cup cranberries, dried
How to Make
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Step 1: With a very sharp chef's knife, cut the kale, Brussels sprouts, and radicchio crosswise in thin shreds, as you would cut cabbage for coleslaw, and place them in a large bowl.
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Step 2: In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, salt and black pepper. Pour enough dressing on the salad to moisten it, reserving the rest.
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Step 3: Add the Parmesan shards and dried cranberries to the salad and toss it carefully to avoid breaking up the cheese. Check for seasonings, add more vinaigrette, if necessary, and serve cold or at room temperature.
We hope you enjoy this recipe!
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