Serves: 2-4 | prep Time 10 minutes | Cook time 20 Minutes
- 1 bunch carrots, in 1/4 inch matchsticks
- 1 TBsp olive oil
- 1 lemon
- 1 bunch kale
- 1/4 cup chopped parsley
- 3 TBsp roasted, salted almonds, chopped
- 1/4 cup crumbled feta cheese
- 3TBsp raisins
- Juice of 2 large lemons
- 1/4 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1/8 tsp kosher salt
- pinch of ground black pepper
Preheat oven to 425 degrees. Toss carrots, olive oil, a big pinch of salt and pepper on large rimmed baking sheet. Use a grater to zest the entire lemon onto a cutting board, then cut the lemon into wedges and distribute it between the carrots. Make sure the carrots aren't touching! Roast for 20-25 minutes, until tender and golden brown. Squeeze the roasted lemon juice over the carrots and toss to combine.
Meanwhile, remove the ribs from the kale, gather the leaves into a stack and roll tightly. Slice as thinly as you can and toss the ribbons into a large bowl with a pinch of salt. Use your hands to massage the kale for 10-15 seconds until it breaks down and feels damp in your hands. Chop up the parsley and mix it together with the lemon zest along with a pinch of salt. Make the dressing by whisking all the ingredients together in a large bowl.
Add half the dressing to the kale, and add more to taste. Toss in almonds, feta, and raisins. Divide the kale mixture between plates, top with the roasted carrots. Garnish with the parsley-zest mixture.