With 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.
In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and ½ 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 and dried cranberries 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.
Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved