INGREDIENTS

• 1 bunch kale, thick stems discarded, leaves cut into 1/2-inch ribbons (about 2 quarts loosely packed ribbons)
• 1 pound carrots, peeled and grated (about 4 cups)
• 1 pound beets, peeled and grated (about 4 cups)
• 1 small cabbage, grated
• 1-3 cups loosely packed Radicchio, Endive and/or other Chicory, chopped
• 1 cup thinly sliced celery
• ½ cup walnuts, roasted and coarsely chopped
• ½ cup fresh herbs such as parsley, dill, tarragon, mint and/or chervil
• Kosher salt and freshly ground black pepper

Vinaigrette

• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons white wine vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• ½ cup extra-virgin olive oil, more as desired
• Kosher salt and freshly ground black pepper

HOW TO MAKE IT

1. To assemble the salad, arrange a layer of kale and top with remaining ingredients. Drizzle in dressing, 1-2 tablespoons at a time, until well coated; season to taste with salt and pepper.
2. To Make the Dressing: Combine the lemon juice, vinegar, Dijon and honey in a bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Season to taste with salt and pepper.