KALE, RADICCHIO AND BRUSSELS SPROUTS SALAD

Ok, I have died and gone to salad heaven!!!! In a time that I am trying so hard to stay on track, finding little gems like this is just what I need!

This simple salad can be customized in so many ways- from uber healthy to a little indulgent. Let me give you the base and then fancy it up!

For the salad itself you'll need: Baby kale

Radicchio

Brussels sprouts, shaved

(couldn't have guessed from the title, right?)

Chiffonade the kale and radicchio. Then you need to shave the brussel sprouts. I would use a mandolin, but a sharp knife will do in a pinch. Get them pretty thin! BUT Rebecca, you didn't tell me how much! I know, because I don't know how much salad you're going to make! Here are the ratios: Mostly kale, a hearty amount of brussels sprouts, and enough radicchio for some color :) Use your best judgement..you won't screw up!

Lemon-Garlic Vinaigrette (yields about a cup):

1 to 2 garlic cloves, smashed and peeled
Zest of 1 large lemon (about 2 teaspoons)
1/2 teaspoon kosher salt
1/4 cup fresh lemon juice (about 2 lemons)
1 teaspoon rice wine vinegar (ACV in a pinch)
1/4 cup water
1 teaspoon sugar
1/2 cup salad oil of your choice (canola, walnut, avocado, etc.)
Salt and freshly ground pepper to taste

PREP: You'll want to grind the garlic, lemon zest and salt together. If you have a mortar, that works great, otherwise use the edge of a large knife. Mix together lemon juice, vinegar, water, and sugar. Add in the garlic paste and then slowly whisk in the oil. S&P to taste.

FANCY TIME: NOW, you could totally eat this as-is and have a light, fresh salad!! BUT, if you're looking to jooj (is that how you spell it?) it up a little, try these additions! (don't do them alllll...that would be gross)

Shredded Asiago Cheese (duh!)
Croutons (hello ceasar!)
Shrimp marinated in the same lemon-garlic vinaigrette and then grilled to shrimpy perfection
Bacon (what can't you add bacon to?)
Dried cranberries
Spiced pecans
Grilled chicken (if you must)