Chef Marcus Samuelsson’s Kale Salad With Root Vegetables and Apple Recipe

We asked chefs across America to discuss their local food scenes and share a favorite recipe. Marcus Samuelsson, 55, owner of Red Rooster Harlem, chose this dish.

Marcus Samuelsson’s Kale Salad With Root Vegetables and Apple

Serves 8 to 10

Ingredients

2 pounds curly kale, stemmed, leaves thinly sliced

2 tablespoons apple cider vinegar

¼ cup plus 2 tablespoons extra-virgin olive oil, divided

Kosher salt

1 teaspoon lemon zest

¼ cup lemon juice

1 tablespoon soy sauce

1 tablespoon agave syrup

Pepper

1 medium carrot, julienned

1 Granny Smith apple, peeled and julienned

1 cup rutabaga, peeled and julienned

2 scallions, thinly sliced

Directions

In a large bowl, massage the kale with the vinegar, 2 tablespoons olive oil and 1 teaspoon salt. Let stand at room temperature for 30 minutes.

Meanwhile, in a medium bowl, whisk lemon zest and lemon juice, soy sauce, agave syrup and remaining olive oil. Season with salt and pepper.

Toss carrot, apple, rutabaga and scallions in with the kale, then add the dressing. Season with salt and pepper and serve.

Make ahead: This salad can be refrigerated overnight.