Ingredients
3 bunches Tuscan or Lacinato Kale
1/2 cup dried cranberries
1/2 cup carrot shreds
1/2 cup iced onions
1/2 cup radishes
1/2 cup toasted walnuts
1/2 teaspoon ground black pepper
2 tablespoon EVOO
2 tablespoons grapefruit white balsamic vinegar
2 tablespoon dijon mustard
1/4 teaspoon salt & pepper
Preparation
Wash & dry all vegetables
Strip center stem from kale; slice or chop the kale
Dice the onion and place it in a bowl of ice water for a minimum of 15 minutes (this will cut some of harsh onion flavor).
Shred the carrot and slice the radishes
Toast the walnuts
For the dressing, whisk until emulisified: the olive oil, vinegar, mustard; season with S & P to taste
Combine the kale, drained onions, carrots, radishes, & walnuts; lightly salt & pepper the salad. Toss with the dressing. Allow it to rest a bit before serving. Serve chilled
