Dino-mite Dinosaur Kale Winter Salad

Kale.

So, there's an annual resident poster put out each year at the hospital with resident photos and training year listed. Since the crisply minted posters were hung in July, the photos on the poster hanging in the ICU work room, where hours get long and people get a little bored sometimes, have been slowly defaced.  For example, my fellow residents who otherwise look professional in suits, ties, and white coats in this poster have pirate eye patches, Mexican sombreros, and lieberhausen.  Above my photo is drawn a thought bubble that reads: "Eat more kale."

Apparently my reputation precedes me.  But can you blame me?

I hosted a dinner party this weekend with a delectable menu, if I do say so myself.  I love weekends off!  The salad was a hit, and of course it had kale.  We ate the remainder for breakfast.  This salad does best made a few hours ahead of time as it enables the flavors to combine and the kale to tenderize--since the kale is a sturdy green it doesn't get limp.

Dino-mite Dinosaur Kale Winter Salad
2 bunches Dinosaur Kale
1 cup shredded turnip
1-2 carrots, shredded
6 small beets, peeled, roasted and cut into 1/2 inch pieces
4 green onions, chopped into fine pieces
3 Tablespoons olive oil
1 Tablespoon apple cider vinegar
juice of half a lemon
zest of half a lemon
2 Tablespoons soy sauce or liquid aminos
2 Tablespoons honey
1/2 tsp salt
freshly ground pepper to taste

Chop kale into very thin ribbons (1/8 inch thick), excluding the tough stems.  Combine the kale, vinegar, 1 Tablespoon olive oil, and salt in large bowl.  Coat well and let rest (this helps tenderize the kale).  In a small bowl, combine the remaining olive oil, lemon and lemon zest, soy sauce, honey, and green onions.  Mix well.  Add to kale mixture.  Just before serving, add shredded turnip, carrots, and beets.  Refrigerate.  Season with salt and pepper to taste.

Serves 6