Shredded Kale & Iceberg Salad

May  1, 2019
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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

  • Prep time 15 minutes
  • Cook time 15 minutes
  • Makes 3-4 services
  • 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
In This Recipe
  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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