Kale Salad with Roasted Parsnips and Cauliflower
by sylviab26
You’ve likely already eaten your weight in kale salads this year. But trust us when we tell you that this version from our Test Kitchen surpasses any you’ve tried. Gone are the bitter mouthfuls of salads past: Parsnips and cauliflower are roasted with lemon and rosemary, providing a sweet, meaty counterpoint to thin ribbons of lacinato kale anointed with a tart lemon-garlic dressing. All other kale salads will be tossed aside.
Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/13059/chefs_recipes/The_
next_kale_salad_youll_crave.htm#ixzz2QfJQoKJa
INGREDIENTS
- 1 Cauliflower ; cut into florets
- 2 Parsnips ; cut on the bias
- 3 tablespoons Olive oil ; divided
- 1 Lemon ; zest and juice
- 2 teaspoons Kosher Salt
- 1 teaspoon Freshly ground pepper
- 4 Rosemary sprigs
- 1 pinch Red Pepper Flakes
- 2 cloves Garlic ; finely chopped
- 1 bunch Kale (lacinato) ; tough stems and ribs removed and the leaves stacked, rolled and sliced crosswise into thin ribbons
INSTRUCTIONS
1. Preheat the oven to 425°. In a large bowl, add the cauliflower, parsnips, 1½ tablespoons of olive oil, the lemon zest, 1 teaspoon of salt and ½ teaspoon of pepper and toss to combine. Turn the vegetables out onto a rimmed baking sheet. Tuck the rosemary sprigs among the vegetables, sprinkle with the red pepper flakes and roast until the vegetables begin to brown around the edges, 20 to 25 minutes. Reduce the oven temperature to 325° and continue to roast the vegetables until they are tender, about 15 minutes longer. Remove the baking sheet from the oven and discard the rosemary sprigs.
2. In a small bowl, whisk together the remaining 1½ tablespoons of olive oil, the lemon juice, garlic, the remaining 1 teaspoon of salt and the ½ teaspoon of pepper. Add half of this vinaigrette to a large bowl along with the kale ribbons. Use your hands to massage the kale until it becomes slightly brighter in color, 2 to 3 minutes.
3. To the kale ribbons, add the roasted cauliflower and parsnips and the remaining vinaigrette. Toss to combine and serve. Calories per Serving: 220; Sodium: 1,030mg; Total Carbohydrate: 28g; Fiber: 7g; Fat: 12g
Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/13059/chefs_recipes/The_next_kale_salad_youll_crave.htm#ixzz2QfLJwfiT
NOTES
sylviab26
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (282g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 146 | ||
| Calories from Fat: 28 (19%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.1g | 4 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 2g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 660.4mg | 23 % | |
| Potassium 882.3mg | 23 % | |
| Total Carbohydrate 30.1g | 9 % | |
| Dietary Fiber 10.1g | 40 % | |
| Sugars, other 19.9g | ||
| Protein 4.7g | 7 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 146
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