INGREDIENTSFor the salad:
6-7 leaves of tuscan kale
1 small red beet
1 small yellow beet
¼ small red cabbage
300gms cooked chickpeas (dried variety always preferrable)
2 handfuls of chopped fresh herbs of your choice
For the dressing:
¾ cup 2% Greek yogurt
2 tablespoons freshly squeezed lemon juice
1 clove garlic, chopped
¼ cup grated parmesan cheese
1 teaspoon dijon mustard
3 anchovies or 1 tablespoon of capers
1 tablespoon olive oil
seasalt and freshly ground black pepper
INSTRUCTIONSRemove the inner ribs from the kale, roll the leaves lengthwise and cut into fine ribbons and lay on a platter. Peel the beets and carrot and using a mandolin with a julienne attachment finely shred the beets, carrot and cabbage laying each one out to form a rainbow on the platter. Season lightly with salt and pepper.
To make the dressing combine all the ingredients in a high-speed blender and process until smooth.
Toss the salad before serving and drizzle the dressing over the top.
Source : Scaling Back