This was a delicious salad, but cutting of the vegetables was time consuming.  Definitely worth it though.  I tried this as I have been looking for a salad to serve during the winter that is not dependant on vegetables that only taste good in the summer.  This fills the bill and is great.  This recipe serves 8.  It really does, but the good news is it tastes great the next day also.  I got this recipe of the FoodTV site.  It is by Tyler Florence.  Chefs can come up with these recipes as they have an army of slaves in the kitchen that do the grunt work.  I’m the grunt here.    

Ingredients:

6 oz. Brussels sprouts, trimmed, halved and cored

6 large kale leaves, center rib completely removed (8-10 oz)

½ small head radicchio, cored

¼ C freshly squeezed lemon juice

½ C EVOO

1 t kosher salt

½ t freshly ground black pepper

1 C dried cranberries

1 chunk good Parmesan cheese (6 oz)

Directions:

1.       With a very sharp knife, cut the sprouts, kale and radicchio across in thin shreds and put in a large bowl.  (I rolled the kale leaves tightly like making a chiffonnade of basil.  This and the Brussels sprouts took a long time to get very thin.)

2.       In a small bowl or measuring cup, whisk together the lemon juice, EVOO, salt and pepper.  Pour enough dressing on the slaw to moisten it well.  (I used just a little over half.) 

3.       Add the cranberries and shave the parmesan in big shards with a vegetable peeler over the salad. 

4.       Toss well.  Serve cold or at room temperature.