Kale Salad with Roasted Parsnips and Cauliflower
Ready in 45 minutes
Original recipe makes 4 Servings
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 (lacinto); tough stems and ribs removed and the leaves stacked, rolled and sliced crosswise into thin ribbons
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 .