It's all about the lemon
INGREDIENTS:
1 bunch of kale, stemmed and julienned
8 brussels sprouts, cored and thinly sliced
1 head of radicchio, cored and thinly sliced
1/2 cup of Craisins
zest of half lemon
1/4 cup of fresh lemon juice
1/2 cup of extra virgin olive oil
salt and pepper to taste
Dressing:
Whisk lemon juice, olive oil and salt and pepper.
To ASSEMBLE:
Place washed and dried salad ingredients in a large bowl.
Add Craisins.
Toss in emusified dressing.
TIPS:
1. Be sure to remove tough middle stem of kale leaves.
2. Whisk dressing to emulsify. Ratio is 2 to 1 for lemon juice and olive oil.
3. Dress salad at least half hour before serving in order to soften the kale.
4. To juice a lemon, invert the single handle grater, that you used to zest, to catch the seeds and squeeze directly into a measuring cup.
