kale salad

This recipe is based on <a href=/articles/2013/04/nutrition-pov-pillar4>Equinox Nutrition Pillar Four</a>— Employ a Seasonal Detox to Help Achieve Optimal Results — and was created by the culinary minds at the <a href=http://www.tastingtable.com/index.htm target=_blank>Tasting Table</a> Test Kitchen.Kale Salad with Roasted Parsnips and Cauliflower Serves 4 Ingredients: 1 medium head cauliflower (about 2 pounds), cut into small florets 2 medium parsnips, peeled and sliced on a bias into 1-inch-long pieces 3 tbsp. extra-virgin olive oil, divided Zest and juice of 1 medium lemon 2 tsp. kosher salt, divided 1 tsp. freshly ground black pepper, divided 4 fresh rosemary sprigs 1 pinch dried red pepper flakes 2 small garlic cloves, very finely chopped 1 bunch lacinato kale--tough stems and ribs removed and the leaves stacked, rolled and sliced crosswise into thin ribbons Directions: 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.