Winter coleslaw

Ingredients:

• 170 g Brussels sprouts, trimmed and halved
• 6 large kale leaves, stems and veins trimmed (220–280 g)
• Half a small head of radicchio, core removed
• 1/4 cup freshly squeezed lemon juice
• 0.5 cups olive oil
• 1 teaspoon coarse salt
• 0.5 tsp freshly ground black pepper
• 1 cup dried cranberries
• 1 piece of Parmesan (170 gr.)

Preparation:

1. Using a very sharp knife, finely shred the Brussels sprouts, kale, and radicchio and place in a large salad bowl. In a small bowl or measuring cup, combine the lemon juice, olive oil, salt, and black pepper. Drizzle the salad with enough dressing to moisten it well. Stir in the cranberries.
2. Grate the Parmesan cheese with a vegetable peeler, add it to the salad, and toss well. Taste the salad and serve cold or at room temperature.
   
   Refueling:
   The salad can be dressed a few hours before serving, but if you are making it a day or two in advance, keep the dressing separate and dress it a few hours before serving.