The base of this salad is just three ingredients: kale, radicchio and Brussels sprouts. The Brussels sprouts are chopped like little cabbages and the slightly bitter taste of radicchio blends well with sweet and tangy dried cranberries and the simple lemon and fennel vinaigrette. This salad was also recommended by Ina Garten to accompany our Slow Roasted Spiced Pork with Lime Olive Oil and Jalapeno Balsamic Vinegar. Give it a try and let us know what you think!
INGREDIENTS
- 8-10 ounces chopped kale leaves, without center ribs
- 6 ounces Brussels sprouts, trimmed, cored and chopped
- ½ head radicchio, cored and chopped
- ½ cup Olive This! Whole Herb Fennel Olive Oil
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup dried cranberries
- 1 small block (about 6 ounces) aged cheddar cheese (or Parmesan cheese)
DIRECTIONS
If using full kale leaves, remove ribs completely and chop. Trim Brussels sprouts and core both Brussels sprouts and radicchio by removing the small “wedge” of the stem for each. Chop.
Add chopped kale, Brussels sprouts, radicchio and dried cranberries to a large serving bowl.
Combine the olive oil, lemon juice, salt and pepper to a small mixing bowl and whisk to combine. Add enough dressing to salad to toss and coat well. Add the cranberries and more dressing as needed. Using a vegetable peeler, shave the block of aged cheddar to the salad and toss. Check for seasonings and serve. Can be served cold or at room temperature.
MAKES 6-8 SERVINGS
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.