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Prep time
20 minutes
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Cook time
20 minutes
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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
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Ingredients
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3 cups
Baby Kale
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2
fennel bulbs
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8
fresh brown figs
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1/4 cup
parsley leaves
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1/3 cup
marcona almonds
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1/2 cup
Parmesan cheese
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2 tablespoons
Olive Oil
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2 tablespoons
Yuzu Rice Vinegar (or any citrus infused-vinegar)
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1/2
Lemon
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Salt and Pepper
Directions
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Wash the baby kale, place in the bottom of salad bowl.
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Slice 2 fennel bulbs into thin crescents, place in bowl on top of baby kale.
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Quarter 8 fresh brown figs vertically, place in bowl on top of fennel.
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Roughly chop 1/4 cup parsley leaves and 1/3 cup marcona almonds, sprinkle on top of kale, fennel, figs.
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Shave 1/2 cup Parmesan cheese, sprinkle on top.
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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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