|Turn on the radio and listen to your favorite program while prepping|
this delicious salad. The pecans and the dressing can be made well
in advance of your party. Use a food processor to shred the veggies.
Saturday, April 18, 2015
Raw Kale Salad with Root Vegetables
Recipe from Vegetarian Times Magazine
Husband-Tested in Alice’s Kitchen
Make this company-worthy, beautiful, tasty salad in stages for easier prep. Make the dressing and the pecans a day or so in advance. Shredding the veggies in a food processor will also save time. The mixture for the roasted pecans makes enough to coat at least 2 cups of pecans**, so go ahead and coat and roast that amount, setting aside 1 cup for the salad and then save the rest for another salad or snack. They are quite delicious on their own!
2 bunches kale, stems removed
2 Tablespoons olive oil
1 Tablespoons apple cider vinegar
1 teaspoon Kosher salt
2 cup whole pecans** (You will only need 1 cup for this salad. Use the other cup for a snack or another salad.)
¼ cup pure maple syrup
2 Tablespoons canola oil
½ teaspoon Kosher salt
¼ teaspoons cayenne pepper
1 medium turnip, peeled and grated
½ medium rutabaga, peeled and grated (Make Roasted Rosemary Rutabaga Fries with the remaining half.)
1 medium carrot, grated (½ cup)
2 green onions, cut thin on diagonal or 1 large shallot, minced
2 Tablespoons lemon juice
1 Tablespoons grated lemon zest
1 Tablespoons olive oil
1 Tablespoons low-sodium soy sauce
2 teaspoons agave nectar (honey or maple syrup will also work)
1. To make Salad: Using a food processor, “mince” the kale. (You can also do this by hand with a sharp knife.) Place kale in large bowl, and pour olive oil, vinegar, and 1 teaspoon salt over top. Gently massage mixture into kale about 2 to 3 minutes by hand, or until kale starts to wilt. (Wear rubber gloves for this or your hands will turn temporarily green!) Let rest 30 minutes.
2. Preheat oven to 375°F. Line baking sheet with parchment paper. Toss together pecans, maple syrup, canola oil, remaining ½ teaspoons salt, and cayenne in medium bowl. Spread nut mixture in single layer on prepared baking sheet; bake 8 to 10 minutes, or until pecans are brown and fragrant, stirring frequently. Cool in pan. (The pecans can be make several days in advance.)
3. To make Dressing: Whisk together lemon juice, lemon zest, oil, soy sauce, and agave nectar in bowl. Season with salt and pepper, if desired. (The dressing can be made a couple of days in advance.)
4. Stir turnip, rutabaga, carrot, and green onions into kale mixture. Toss with Dressing. Toss in the pecans.
Nutritional Information per 1-cup serving: Calories: 321; Protein: 5 g; Total Fat: 24; Saturated Fat: 2 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 732 mg; Fiber: 5 g; Sugar: 14 g