KALE is a wonderful green that can be used in a variety of ways. It is suggested to use as many organic ingredients as you can find!! Marcus Samuelsson’s Kale Salad with Root Vegetables and Apple ACTIVE: 20 MIN TOTAL TIME: 50 MIN SERVINGS: 8 to 10 2 pounds organic kale, stemmed and leaves thinly sliced 2 tablespoons Braggs Raw Organic apple cider vinegar 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt 1 teaspoon finely grated lemon zest 1/4 cup fresh lemon juice 1 tablespoon soy sauce 1 tablespoon agave syrup Pepper 1 medium carrot, julienned 1 Granny Smith apple, peeled and julienned 1 cup peeled and julienned rutabaga 2 scallions, thinly sliced 1. 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. 2. 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. 3. Toss the carrot, apple, rutabaga and scallions with the kale. Add the dressing and toss again. Season with salt and pepper and serve. Can be made the night before and stored in the refrigerator authoritynutrition/10-proven-benefits-of-kale/
Posted on: Thu, 15 Jan 2015 22:21:44 +0000
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