Kale and Root Vegetable Salad

Source: foodandwine.com


  • 2 pounds curly kale, stemmed and leaves thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Salt and pepper to taste
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon agave, honey or maple syrup
  • 1 medium carrot, julienned
  • 1 apple peeled and julienned
  • 1 cup peeled turnips and/or radishes
  • 2 scallions or spring onions, thinly sliced


In a large bowl, massage the kale with the vinegar, 2 tablespoons of the olive oil and 1 teaspoon of salt. Let stand at room temperature for 30 minutes.  Meanwhile, in a medium bowl, whisk the lemon zest and juice, soy sauce, syrup and remaining 1/4 cup of olive oil. Season with salt and pepper. Toss the carrot, apple, radishes and scallions with the kale. Add the dressing and toss again. Season with salt and pepper and serve.