4 large kale leaves, washed and drained, coarse stems removed and torn bite size
1 red beet, in fine julienne
1 chioggia beet, in fine julienne
1 large yellow or orange carrot, in fine julienne
1 small apple, in fine julienne
A handful of flat leaf parsley, chopped
5 tbsp virgin olive oil
2-3 tbsp fresh lemon juice
Slat and freshly ground pepper to taste
1 tsp raw honey
1/2 cup hazelnuts or almonds, slightly roasted and roughly chopped
Place the torn kale in a large salad bowl. Drizzle with one spoon of the oil, sprinkle a little salt and use your fingers to massage the leave till they become soft and a little transparent.
Add the rest of the cut vegetables, apple and parsley.
In a small bowl, mix the rest of the oil, the lemon juice, salt and pepper and honey to a smooth dressing. Pour the dressing over the salad and mix well.
Scatter the nuts over the salad and serve!