It is understood that kale is exceptionally nutritious. It needs some TLC, though, to prepare it in a way that is truly enjoyable. This salad is bursting with kale TLC; it is as delicious as it is healthy. It is best if it is allowed to sit for a few hours in the refrigerator before serving, (while the dressing works its magic), so be sure to make it ahead of time.
5 ounces Brussels sprouts, trimmed and sliced thin (can use a thin blade of a food processor)
6 ounces of kale leaves, center rib removed, cut into julienne, massaged with your hands while adding to the bowl
2 cups of thinly sliced or shredded radicchio (or red cabbage if you find radicchio too bitter)
4 Tablespoons fresh lemon juice
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1 teaspoon sugar
3/4 cup dried cranberries
4 ounces Parmesan shards (or large shreds)
Combine all of the vegetables in a large bowl. Whisk together juice, oil, salt, pepper & sugar. Add to the greens along with the cranberries and cheese and toss well. Cover with plastic wrap and refrigerate for several hours.