KilKenney Kale Salad

KilKenney Kale Salad
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This bright, beautiful and healthy salad will please everyone in your house. The apple and fennel combine with the citrusy dressing to create a salad that's both light and hearty. It pairs wonderfully with everything from grilled steak and pork tenderloin to sautéed chicken.
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
KilKenney Kale Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This bright, beautiful and healthy salad will please everyone in your house. The apple and fennel combine with the citrusy dressing to create a salad that's both light and hearty. It pairs wonderfully with everything from grilled steak and pork tenderloin to sautéed chicken.
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Ingredients
Servings: people
Units:
Instructions
Prepare the Kale
  1. Wash the kale. If whole, remove the tough stems and chop the leaves into large pieces. Place the kale in a large bowl. If I can't find kale at the farmer's market, I buy a bagged of chopped kale at Trader Joe's or my local grocery store.
  2. Squeeze the juice from half of the lemon over the kale. Add a drizzle of olive oil and a pinch of salt
  3. Using your hands, massage the kale until it becomes a little softer and darker green - 3 or 4 minutes. Set aside while you make the dressing.
Prepare the Dressing
  1. A good dijon mustard is a staple for your kitchen. I discovered this wonderful Mustard Girl American Dijon recently and fell in love. It's gluten free and has a mellow, complex flavor. Check their website for a list of stores by state
  2. Squeeze the other half of the lemon into a jar. Add the 1 tsp of mustard, 1 tbsp of cider vinegar, 1 tsp of honey and a pinch of salt and pepper. Mix well
  3. Add the 1/4 cup of olive oil into the vinegar mix, cover and shake like crazy until the dressing blends completely
Make the Salad
  1. If your pumpkin seeds (or walnuts) are raw, spread them on a baking sheet and bake in a 400 degree oven for 5-6 minutes.
  2. Cut the apple off the core and peel
  3. Cut the apples into thin slices - like matchsticks
  4. Wash the fennel bulb (Isn't that beautiful?) Fennel is one of my favorite ingredients - mellow, licorice-like in flavor, it's wonderful raw or cooked. You'll find it in the produce section of most large grocery stores. If you can't find it - add a carrot sliced thin - it won't be quite as flavorful but will still be great
  5. Cut the bottom off the bulb and peel off the tough outermost layer. I usually throw the fennel tops (known as fronds) in the freezer and add them when I'm making chicken stock
  6. Slice the fennel bulb very thin. I (carefully!) use a handheld mandoline (I love the OXO. It's a great tool and only about $15.00 from Amazon) If you don't have one, just use a sharp knife
  7. You'll want about 1/4 cup of thin slices for the salad. If you have extra, store it in the fridge. You can sauté it with onions for a soup or sauce or add it raw to a green salad.
  8. Add the fennel slices and the apple slices to the kale mixture
  9. Give the dressing a final shake to be sure it's well blended and pour about 1/2 over the salad.
  10. Add the pumpkin seeds, toss and taste. Add more dressing as needed. If you have leftover dressing, store it in the refrigerator - it's great on any green salad.
  11. Pile on a plate and serve. This salad pairs well with everything from grilled steak and pork tenderloin to my Pan Seared Chicken. (see the recipe index)
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