Packed with crisp carrots, rutabagas and kale, this super-healthy salad from Food & Wine is incredibly refreshing.
1 large bunch baby red kale (about 2 pounds)
2 tablespoons apple cider vinegar
¼ cup, plus 2 tablespoons olive oil
1 teaspoon lemon zest
¼ cup lemon juice
1 tablespoons soy sauce
1 tablespoon honey
1 medium carrot, julienned
1 tart apple, peeled and julienned
1 cup peeled and julienned rutabaga
2 scallions, thinly sliced
Sea salt and fresh ground pepper to taste
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, honey and remaining ¼ 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.