Winter Slaw

With kale now available everywhere and Brussels sprouts in season, Winter Slaw is a wonderful side dish for your holiday feast. It is a light and healthy alternative to traditional coleslaw which can be enjoyed not only during the holidays but any day.

                                                                  Winter Slaw
                                                                  adapted from
                                                                 make it ahead
                                                                    Ina Garten

Ingredients
1/2 pound large kale leaves, center rib
   removed (6 to 8 leaves)
6 ounces Brussels sprouts, trimmed,
   halved and cored
1/2 small head radicchio, cored
1/4 cup fresh lemon juice  (2 lemons)
1/2 cup good olive oil
Kosher salt and freshly ground black
   pepper
1 cup dried cranberries

6 ounce chunk of Parmesan cheese 

Directions

With very sharp chef's knife, cut the kale, Brussels sprouts, amd radicchio crosswise in thin shreds, as you would cut cabbage for coleslaw, and then place them in a large bowl.

In a small pan or liquid measuring cup, whisk together the lemon juice,  olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Pour enough dressing on the slaw to just moisten it, reserving the rest.

Shave the Parmesan in big shards with a vegetable peeler. Add the cheese and cranberries to the salad and toss it carefully to avoid breaking up the cheese. Check seasonings, and more vinaigrette if necessary, and serve at room temperature.

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