INGREDIENTS
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6 ounces Brussels sprouts, trimmed, halved, and cored
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6 large kale leaves, center rib completely removed (8 to 10 ounces)
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1/2 small head radicchio, cored
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1/4 cup freshly squeezed lemon juice
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1/2 cup good olive oil
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1 cup dried cranberries
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1 (6-ounce) chunk good Parmesan cheese