Kale Salad With Lemon & Roots

1. 1

   Remove fibrous center stem from kale and chop into large pieces.

2. 2

   Beets: remove ends and peel, and use a mandolin, peeler, or paring knife to slice thinly.

3. 3

   Radishes: remove ends and use a mandolin, peeler, or paring knife to slice thinly

4. 4

   Zest lemon into bowl, then squeeze juice into a separate bowl.

5. 5

   Dice garlic.

6. 6

   Stir 1-2 tsp lemon juice into 3-4 tsp balsamic vinegar. Add garlic. Continue stirring while slowly drizzing in olive oil, to taste. Add pinch salt/cracked black pepper/red pepper flakes to taste

7. 7

   Add beets/radishes, lemon zest, parmesan, pine nuts (and spinach, if used) to kale. Toss, gradually adding dressing to taste.

8. 8

   OPTIONAL:

9. 9

   - Chiffonade basil, sprinkle over top of salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.