So last weekend I took a gamble on a salad recipe I saw over at Cheap Healthy Good. I'll admit that growing up and until recently, I hated big leafy greens. I distinctly remembered feeding it to pet rabbits and the general scent of dirt it had. However, I am now in love with the tasty goodness of spinach, kale, and chard. (I will find a recipe soon that uses dandelion greens since I'm curious.) While this salad may seem kind of odd, it is yummy. It allowed me the chance to play with root veggies I've never tried before.
Kale and Root Veggie Salad
1 large bunch curly green kale (about 5 cups), chopped
2 teaspoons olive oil
1/4 teaspoon salt
1 carrot, grated
1 parsnip, grated
1 medium celeriac, grated
1/2 sweet red pepper, sliced
4 scallions
Dress to taste
1) Wash and remove stems from kale. Chop into ribbons.
2) In a large bowl, combine kale with oil and salt. Massage with your hands for 2 to 3 minutes. Allow kale to rest while you prepare the rest of the salad or up to 20 minutes.
3) Grate carrot, parsnip, and celeriac. Slice red pepper and scallions.
4) Toss topping vegetables with kale.
This salad also keeps very well in the fridge. I tended to eyeball the amount of veggies once everything was sliced or grated. The most expensive thing to purchase is the celeriac (celery root) which goes around $3.99 a lb. at the grocery store Andy and I use. (It was actually only $3.39 since it was under a lb.) I'm going to be making this salad again in the next few days since I have plenty of celery root leftover, a parsnip, a few scallions and sweet peppers. So buying the Kale bunch for less then a buck was no stretch. We always have carrots since I munch them as snacks. Though I do recommend this salad with an oil based dressing. It's not bad with a creamy one but I enjoyed it better with the latter.
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