6 ounces Brussels sprouts, trimmed, halved, and cored
6 large kale leaves, center rib completely removed (8 to 10 ounces)
1/2 small head radicchio, cored
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup dried cranberries
1 (6-ounce) chunk good Parmesan cheese
The slaw can be dressed a few hours before serving but to prepare a day or two ahead , prep the salad and the salad and the dressing separately and combine few hours before serving.
Recipe courtesy Ina Garten
Your favorite shows, personalities, and exclusive originals. All in one place.