Remove stems from kale and discard. Wash and spin kale leaves in a salad spinner or blot between paper towels until thoroughly dried. Slice kale thinly (¼ to ½ inch wide)
Place in a salad bowl
And set aside.In a bowl
Whisk together vinegar
Shallots
And a pinch of salt. Let stand for about 10 minutes. Slowly whisk in olive oil
Adding pepper and more salt
To taste.Pour dressing over the kale and toss well. Mix in cranberries
And lemon or lime juice. Serve immediately or refrigerate up to 3 days.
