One-Pot Wonders


April 29, 2019
0 Ratings
Photo by Sarah
  • Prep time 20 minutes
  • Cook time 20 minutes
  • Makes 2
Author Notes

This was inspired by a small plate that I ate at June Brooklyn a few years ago -- I enjoyed the combination and flavor profile so much, that I wanted to re-create it and turn it into a meal. —Sarah Hornung

What You'll Need
  • 3 cups Baby Kale
  • 2 fennel bulbs
  • 8 fresh brown figs
  • 1/4 cup parsley leaves
  • 1/3 cup marcona almonds
  • 1/2 cup Parmesan cheese
  • 2 tablespoons Olive Oil
  • 2 tablespoons Yuzu Rice Vinegar (or any citrus infused-vinegar)
  • 1/2 Lemon
  • Salt and Pepper
  1. Wash the baby kale, place in the bottom of salad bowl.
  2. Slice 2 fennel bulbs into thin crescents, place in bowl on top of baby kale.
  3. Quarter 8 fresh brown figs vertically, place in bowl on top of fennel.
  4. Roughly chop 1/4 cup parsley leaves and 1/3 cup marcona almonds, sprinkle on top of kale, fennel, figs.
  5. Shave 1/2 cup Parmesan cheese, sprinkle on top.
  6. Drizzle with 2 TBS of olive oil and 2 TBS of yuzu rice vinegar (or any citrus-infused vinegar), the juice of 1/2 of 1 lemon, and salt and pepper to taste and toss!

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