This refreshing, superhealthy salad is one of chef Marcus Samuelsson’s favorite ways to showcase kale; massaging the leaves with vinegar, salt and olive oil makes them tender and sweet. This recipe is adapted from the chef’s book Marcus Off Duty.
Slideshow: More Thanksgiving Kale Recipes
2 pounds curly kale, stemmed and leaves thinly sliced
2 tablespoons apple cider vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1 tablespoon soy sauce
1 tablespoon agave syrup
1 medium carrot, julienned
1 Granny Smith apple, peeled and julienned
1 cup peeled and julienned rutabaga
2 scallions, thinly sliced
How to Make It
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, 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.
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