- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This refreshing, super-healthy 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.
Ingredient:
- 2 pounds curly kale, stemmed and leaves thinly sliced
- 2 tablespoons 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
