Ingredients

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

Preparation

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

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

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

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

Dice garlic.

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

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

OPTIONAL:

  • Chiffonade basil, sprinkle over top of salad.