I am always looking for new salad ideas. It is so easy to get bored with lettuce, tomatoes & cucumbers.

This past weekend, I was looking through one of my Ina Garten’s cookbooks & found this great looking slaw. Although it is called a winter slaw, probably because it has brussel sprouts, and curly kale, I decided to make it anyway. Even though I am tired of winter, I just had to try this recipe.

I have tweaked the recipe to include a little honey in the dressing, thinking the radicchio would make the salad too bitter. My guests loved it and everyone wanted the recipe. Enjoy.

Winter Slaw

8 leaves of curly kale, center rib removed

6 oz of brussel sprouts ( 12), trimmed

1/2  small head of radicchio, cored & sliced thinly

2 lemons freshly squeezed

1/2 cup olive or avocado oil

4 Tbsp of honey

salt & pepper to taste

6 oz of good Parmesan cheese(Reggiano is the best)

1/2 cup dried cranberries

Slice kale, radicchio & brussels crosswise into thin shreds. I used the food processor for the brussel sprouts with the shredder blade.. Place in a large bowl.

In a  small bowl, whisk lemon juice, honey, oil & salt & pepper. Pour half over the slaw mix & toss, just to moisten.

Shave Parmesan into big shards with a vegetable peeler. Add the cheese & cranberries to salad & toss gently to avoid breaking the cheese shards. Pour the remaining dressing on top. Add more salt & pepper if necessary. The salad may be served cold or at room temperature. We enjoyed it warm.