Fennel

Kale and Fennel Salad

by:
April 13, 2011
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0 Ratings
Kale and Fennel Salad
  • Makes a salad
Author Notes

This recipe is the result of trying to use up my farmer's market goodies before they went south. I'm so in love with this salad and the great part is that it gets better as it sits, and all the flavors meld into perfect harmony. —TiggyBee

What You'll Need
Ingredients
  • 1 bunch red kale
  • 1 small fennel bulb
  • 6 red radishes
  • your best parmesan (shaved)
  • a handful of crushed stale bread crumbs
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons fresh squeezed lemon juice
  • a few splashes of white balsamic vinegar
  • salt to taste
Directions
  1. Trim the ends of the stems from the kale and toss them. Remove the rest of the stems from the leaves by folding the leaf in half and cut the stem at the fold. Take the leaves and roll them together and cut into large strips. Place them in a large bowl and add the olive oil, lemon juice and salt to taste. Set aside while you slice the fennel and radishes.
  2. Slice the fennel bulb in half and place the flat side down on cutting board. Slice both pieces of bulb into thin slices and add them to the bowl of kale.
  3. Thinly slice the radishes and add to the bowl and mix them well with the kale and fennel.
  4. Add a few good splashes of white balsamic vinegar and get in there with your hands to mix it well. Let the salad rest for at least an hour before serving, allowing for the flavors to meld. Toss with the bread crumbs and shave the parmesan to your liking before serving.
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8 Reviews

JayKayTee
JayKayTee February 25, 2012
I LOVE this salad. Today is the 5th time I've made it in two months. I have made some additions because the first time I made it I stopped mid-eating and added some Supremed orange sections (my taste buds demanded the addition), which took this salad over the top.
Since then I have morphed this salad in the following ways:
  • Squeeze the juice from the remaining membranes of the orange to the kale when adding the oil and lemon juice and added some pepper with the salt.

  • I've found Cara Cara oranges (discovered in Venezuela in 1979), as of late, at Costco (Phoenix), which are kind of a cross between grapefruit and blood oranges to really work well in this salad. The sweet-tart work well with the tartness of the kale. Leave the sections in larger chunks - half each section.

  • I also thinly sliced the fennel, radish and onion (red or white - another addition) on a mandolin.

  • Instead of bread crumbs, which get soggy quickly, I make whole grain or sprouted grain bread croutons tossed with garlic olive oil and salt.

  • I've even forgotten to add the white balsamic vinegar and the salad is still fantastic.



Make this salad and eat it - often!

TiggyBee, thank you for this recipe
 
fo
fo June 19, 2011
beautious!
 
TheWimpyVegetarian
TheWimpyVegetarian April 14, 2011
Kale salads are my absolute favorites! Love this!!
 
TiggyBee
TiggyBee April 18, 2011
thanks!! I just ate it for breakfast!!
 
drbabs
drbabs April 13, 2011
me, too--I love kale!
 
TiggyBee
TiggyBee April 18, 2011
thanks drbabs!
 
mrslarkin
mrslarkin April 13, 2011
that's it...I'm buying kale!!! Yum!
 
TiggyBee
TiggyBee April 18, 2011
I really hope you do! it's just amazing stuff!