Here is a variation of the beet and kale salad. Using a mandolin for this is ideal, but a grater could be used, although the beets will bleed and the apples will break down more rapidly.
INGREDIENTS:
4 red beets, trimmed and cleaned 4 Mokum carrots, trimmed and peeled or well scrubbed 1-2 Granny Smith apples 2 tablespoons lemon juice (Meyer lemon preferred for mildness) ½ bunch Scotch kale, torn into bite-sized bits, washed and dried 1 recipe Creamy Poppyseed Dressing, or as needed Salt and pepper to taste
METHOD:
Using a fixed blade slicer, cut the beets into matchsticks. Place in a small bowl and season with a little salt and pepper. Toss with just enough dressing to lightly coat. (This will help keep them from “bleeding” on the rest of the salad.)
Treat the carrots as the beets, keeping them in a separate bowl.
Use the mandolin to cut the apples and toss them with just enough lemon juice to coat. This is to prevent discoloration. Lightly coat with dressing.
In a large bowl, toss the kale with enough dressing to coat liberally. Toss the other ingredients together and mix well. Taste for seasoning.
Toss all the ingredients together, taste for balance. Serve the salad right away or let it sit and allow the kale to wilt a little.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
