Kale Fennel Basil Salad with Tangerine Champagne Vinaigrette

April 19, 2014
Photo by CaliZona
Author Notes

This beautiful kale salad will have you coming back for more! The flavors of the Tangerine Champagne Vinaigrette and fresh basil are incredible along with the crunch of the fennel, radishes and sliced almonds. —CaliZona

  • Serves 4 - 6
  • Kale salad
  • 1 Head Kale or 7 Cups Chopped Kale
  • 1 Extra Virgin Olive Oil
  • 1/2 cup Packed Fresh Basil
  • 1 Fennel Bulb
  • 1/2 cup French Breakfast Radishes (can substitute regular)
  • 1/2 cup Red Cabbage
  • 1/2 cup Arugula Micro Sprouts (can substitute any sprouts)
  • 3/4 cup Aged Asiago Cheese Shavings or to taste
  • 2/3 cup Toasted Sliced Almonds
  • Tangerine Champagne Vinaigrette
  • 2/3 cup Fresh Squeezed Tangerine Juice
  • 1/2 teaspoon Tangerine Zest (optional)
  • 1/4 cup Champagne Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • 2 Shallots or 1/4 Cup
  • 2 Small Cloves Garlic or 2 Teaspoons
  • 1/2 teaspoon Sea Salt or to taste
  • Dash Black Pepper
In This Recipe
  1. Start by making the Tangerine Champagne Vinaigrette (You can make the day before) Mince the garlic and shallots and add to a bowl or jar. Squeeze the juice from the tangerines with a lemon juice, measure and add to the bowl or jar. Measure the rest of the ingredients and whisk together then put in to a jar or shake in jar. Set aside
  2. Wash the kale and tear the leaves off stems then chop in to small pieces and put in to a bowl with the tablespoon of olive oil and massage the oil in to the kale very well
  3. Chop the basil and red cabbage, slice the radishes, shave or finely shred the asiago, measure everything and add to bowl
  4. Cut the stalks off the fennel, cut in half and cut out the core then cut the halves in half and slice as thin as you can and add to bowl
  5. Measure the sprouts, almonds and vinaigrette, add and mix everything really well You can add the vinaigrette to individual salads if you prefer

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