Recipes Salads Green Salads Kale Salad Kale Salad with Root Vegetables and Apple 5.0 (670) 1 Review This refreshing, super-healthy salad is one of chef Marcus Samuelsson's favorite ways to showcase kale; massaging the leaves with vinegar, salt, and olive oil makes them tender and sweet. This recipe is adapted from the chef's book Marcus Off Duty. By Marcus Samuelsson Marcus Samuelsson Marcus Samuelsson is the acclaimed chef of many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, Marcus B&P, Red Rooster Overtown, Streetbird at Yankee Stadium and Marcus at Baha Mar Fish + Chop House. Food & Wine's Editorial Guidelines Updated on November 1, 2014 Rate PRINT Share Trending Videos Close this video player Photo: © Paul Costello Active Time: 20 mins Total Time: 50 mins Yield: 8 to 10 Ingredients 2 pounds curly kale, stemmed and leaves thinly sliced 2 tablespoons apple cider vinegar 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt 1 teaspoon finely grated lemon zest 1/4 cup fresh lemon juice 1 tablespoon soy sauce 1 tablespoon agave syrup Pepper 1 medium carrot, julienned 1 Granny Smith apple, peeled and julienned 1 cup peeled and julienned rutabaga 2 scallions, thinly sliced Directions In a large bowl, massage the kale with the vinegar, 2 tablespoons of the olive oil and 1 teaspoon of salt. Let stand at room temperature for 30 minutes.nn Meanwhile, in a medium bowl, whisk the lemon zest and juice, soy sauce, syrup and remaining 1/4 cup of olive oil. Season with salt and pepper.nn Toss the carrot, apple, rutabaga and scallions with the kale. Add the dressing and toss again. Season with salt and pepper and serve.nn Make Ahead The salad can be refrigerated overnight. Originally appeared: November 2014 Rate It Print