Using a vegetable peeler (I like a T-shaped one!), thinly shave the carrots into ribbons. Toss the carrots with the kale, radicchio, and Parmesan. Whisk together the lemon juice and olive oil, and season with salt and pepper. Drizzle the vinaigrette over the salad and toss to combine. Season with additional salt and pepper, if desired. Serve immediately.
NOTE: This is delicious with sliced avocado, or roasted chicken. It’s also the perfect side for a heavier dish like Pappardelle with Lamb Ragu.
