Kale Salad With Lemon & Roots

• 1 head kale
• 1 lemon
• 3-5 radishes AND/OR 1 medium beet
• 1-2 oz shredded parmesan
• Pine nuts
• Olive oil
• Balsamic vinegar
• 1 clove garlic
• Optional:
• Spinach
• Basil
• Red pepper flakes
• Read More http://www.epicurious.com/recipes/member/views/KALE-SALAD-WITH-LEMON-BEETS-51919981#ixzz2Kjuan9Xe

1. Remove fibrous center stem from kale and chop into large pieces.
2. Beets: remove ends and peel, and use a mandolin, peeler, or paring knife to slice thinly.
3. Radishes: remove ends and use a mandolin, peeler, or paring knife to slice thinly
4. Zest lemon into bowl, then squeeze juice into a separate bowl.
5. Dice garlic.
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. Add beets/radishes, lemon zest, parmesan, pine nuts (and spinach, if used) to kale. Toss, gradually adding dressing to taste.
8. OPTIONAL:
9. - Chiffonade basil, sprinkle over top of salad.

head kale, lemon, beet, parmesan, nuts, olive oil, vinegar, clove garlic, basil, red pepper

Taken from www.epicurious.com/recipes/member/views/kale-salad-with-lemon-roots-51922811 (may not work)