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Prep time
15 minutes
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Cook time
15 minutes
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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
Ingredients
- For the salad
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3 cups
shredded kale
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3 cups
shredded iceberg
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3-4
shaved radishes (optional)
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salt and pepper
- For the Lemon Parmesan Dressing
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1
medium shallot (peeled and cut in half)
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1
garlic clove
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1/2 cup
olive oil
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3 tablespoons
lemon juice
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1/3 cup
red wine or champagne vinegar
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2 tablespoons
shredded parmesan cheese
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1 teaspoon
Worcestershire sauce
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1 tablespoon
Dijon mustard
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salt and pepper
Directions
- For the salad
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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.
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Toss with dressing below and season with salt and pepper.
Adding grilled chicken could make this a full meal!
- For the Lemon Parmesan Dressing
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Combine all ingredients in a blender and blend until really smooth.
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