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Ontario Kale Salad With Root Vegetables And Apple

Posted: Thursday, August 13th, 2015
Serves 4-5

• 1 lb curly kale
• 1 Tbsp apple cider vinegar
• 4 Tbsp olive oil
• 1/2 tsp finely grated lemon zest
• 2 Tbsp fresh lemon juice
• 1/2 Tbsp soy sauce
• 1/2 Tbsp agave syrup
• Salt and pepper
• 1/2 medium carrot, julienned
• 1/2 Granny Smith apple, peeled and julienned
• 1/2 cup peeled and julienned rutabaga
• 1 scallion, thinly sliced

Remove stems from kale and thinly slice leaves. 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 2 tablespoons of olive oil. Season with salt and pepper. Toss the carrot, apple, rutabaga and scallions with the kale. Add the dressing and toss again. Season with salt and pepper and serve. The salad can be refrigerated overnight. Adapted from foodandwine.com