SOUTHERN LIVING (^) | 77
Root Ribbon Salad
with Warm Honey
Vinaigrette
ACTIVE 25 MIN. - TOTAL 1 HOUR
SERVES 6
The long leaves of lacinato kale are dark
and glossy and much more tender than
curly kale, making them ideal for salads.
A trick for making root vegetable
ribbons: Peel a long, straight ribbon from
one side of a carrot or parsnip so that it
can lie flat on the work surface. Holding
the vegetable steady against the surface,
shave even ribbons from the top with a
vegetable peeler.
1 bunch lacinato kale (about 7 oz.),
stemmed
3 carrots (about 14 oz.), peeled
2 parsnips (about 6 oz.), peeled
1⁄4 cup extra-virgin olive oil
1 medium shallot, finely chopped
(about 3 Tbsp.)
2 Tbsp. balsamic vinegar
1 Tbsp. honey
3⁄4 tsp. kosher salt
1⁄2 tsp. black pepper
4 oz. Parmesan cheese, shaved
(about 1⁄2 cup)
1 cup glazed pecans, chopped
- Cut the kale into 1⁄2-inch strips to
equal 2 1⁄2 cups. Shave the carrots and
parsnips into ribbons with a vegetable
peeler. Combine the kale, carrots, and
parsnips in a large bowl. - Heat 1 tablespoon of the olive oil in a
small saucepan over medium. Add the
chopped shallot, and cook, stirring often,
until translucent, about 3 minutes. Add
the balsamic vinegar, and cook until
slightly thickened, about 2 minutes. Add
the honey, salt, and pepper, and swirl
until incorporated. Stir in the remaining
3 tablespoons olive oil. - Add the warm dressing to the kale
mixture, tossing gently to combine. Top
with the shaved Parmesan and chopped
glazed pecans.