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.
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.