Kale and Brussels Sprout Slaw

1/2 # large kale leaves, center rib removed (6 to 8 leaves)
6 oz. Brussels sprouts, trimmed, halved and cored
½ C. shredded carrot
¼ wedge red onion, shaved very thinly
½  small head radicchio, cored
¼ C. freshly squeezed lemon juice (2 lemons)
½ C. olive oil
2 Tbsp. honey
Sea salt and freshly ground black pepper
1 (6-ounce) piece of aged Parmesan cheese

Using a very sharp chef ’s knife, cut the kale, Brussels sprouts, and radicchio crosswise in thin shreds, as you would cut cabbage for coleslaw, and place them in a large bowl. Add carrot and onion.

In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, honey, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour enough dressing on the salad to just moisten it, reserving the rest.
Shave the Parmesan in big shards with a vegetable peeler. Add the cheese to the salad and toss it carefully to avoid breaking up the cheese. Check for seasonings, add more vinaigrette, if necessary, and serve cold or at room temperature.  Enjoy!