Vegetarian

Shredded Kale & IcebergĀ Salad

May  1, 2019
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0 Ratings
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Makes 3-4 services
Author Notes

This is a super, super simple salad that I make year round. It helps use up kale, and also makes me feel good about myself when using Iceberg. The kale offsets it, right? —Brussels Sprouts for Breakfast

What You'll Need
Ingredients
  • For the salad
  • 3 cups shredded kale
  • 3 cups shredded iceberg
  • 3-4 shaved radishes (optional)
  • salt and pepper
  • For the Lemon Parmesan Dressing
  • 1 medium shallot (peeled and cut in half)
  • 1 garlic clove
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 1/3 cup red wine or champagne vinegar
  • 2 tablespoons shredded parmesan cheese
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • salt and pepper
Directions
  1. For the salad
  2. Shred the kale and iceberg. Drop into a large bowl. If using radishes, shred those as well with a mandolin (carefully!) and drop into the bowl as well.
  3. Toss with dressing below and season with salt and pepper. Adding grilled chicken could make this a full meal!
  1. For the Lemon Parmesan Dressing
  2. Combine all ingredients in a blender and blend until really smooth.

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