Two kinds of apples bring sweet and tart into play here. They serve as a wonderful counterpoint to chopped raw rutabaga, which is further enhanced by a date vinaigrette that features raw apple cider vinegar. With minimal effort and entry-level knife skills, a fresh and oh-so-healthy salad emerges. Do you wonder whether the picky eaters at your house will eat raw rutabagas? Ssssshhhh! Don’t tell them until they’ve tried a bite. They’re crunchy and delicious, and very different from boiled or roasted versions.
Apple and Rutabaga Salad with Date Vinaigrette Recipe
INGREDIENTS
For the vinaigrette:
1/4 cup raw apple cider vinegar
3 dates, pitted
1 tbsp preserved lemon mustard
Juice of 1 lemon
1/2 cup olive oil
Salt and pepper to taste
For the salad:
1 bunch lacinato kale
1 Honeycrisp apple
4 dates, pitted and chopped
1 Granny Smith apple
1 rutabaga
INSTRUCTIONS
- In a blender mix together all of the vinaigrette ingredients and blend until smooth and emulsified. Season with salt and pepper to taste. Set aside.
- Chop kale and add to a large bowl. Add half of the vinaigrette and massage the kale.
- Chop apples, dates, and rutabaga then add to the massaged kale.
- Drizzle with more vinaigrette and serve. You can add a protein to this as well, like chicken breast
Recipe and Styling by Anna Franklin / Story by Keith Recker / Photography by Dave Bryce / Dinnerware courtesy of Blue Pheasant
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