Raw Kale Salad with Root Vegetables

So, how's my personal challenge to actually cook new recipes from books, blogs, and magazines going?

Not too shabby! I've managed to cook two to three new recipes each week. The variety and change in nightly dishes has been wonderful, but actually discovering recipes that I'd make again has been a bit elusive. Out of ten or more recipes we've tried out, only two have been winners, one of those being a very simple kale salad perfectly suited for winter.
This salad is so simple, it's almost absurd to write a formal recipe, but it does involve a nifty technique to "soften" uncooked kale (also works on collards) by massaging them with oil, vinegar, and salt. I've been meaning to try this massaging technique for years now, but somehow haven't.

I am now an experienced kale masseuse! A little oil, vinegar, and salt, plus a tender touch does wonders on raw kale, making it wilt just enough to take the edge off of raw greens. Raw root vegetables grated, julienned, or peeled into ribbons liven up the salad, along with a simple vinaigrette. I used carrots, beets, and parsnips, but could also see rutabagas, fennel, kohlrabi, jicama or turnips working well in the salad. Feel free to use your favorite vinaigrette, too.Raw Kale Salad with Root Vegetables
serves 6
adapted from Vegetarian Times

Salad
1 large bunch of kale, stems removed, leaves cut into thin strips
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoons salt
1 carrot, grated (1/2 cup)
1 parsnip, grated (1/2 cup)
1 beet grated (1/2 cup)
1 cup pistachios (or other nut)

Dressing
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1 tablespoon olive oil
1 tablespoon soy sauce
2 tablespoons agave nectar (or maple syrup)

• Place kale in a large bowl. Drizzle the olive oil, apple cider vinegar, and salt over the kale. Gently massage (softly squeeze) the kale for 2-3 minutes, or until slightly wilted. Let rest for 30 minutes.
  
• To make the dressing, combine the lemon juice, lemon zest, olive oil, soy sauce, and agave nectar in a small bowl.
• Add carrots, parsnips, beets, and dressing to the kale. Toss to mix.
• Garnish with nuts and serve.