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 DutySlideshow:  More Thanksgiving Kale Recipes 

Marcus Samuelsson
November 2014

Gallery

© Paul Costello

Recipe Summary

active:
20 mins
total:
50 mins
Yield:
8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The salad can be refrigerated overnight.