Kale and Fennel Salad with Lemon Dressing

Kale and Fennel Salad with Lemon Dressing

This refreshing salad can be made with your favorite type of salad greens, if you prefer to substitute the baby kale; mixed baby greens, arugula and torn red or green leaf lettuce are all great options. Don’t like dill? The licorice-like flavor of tarragon complements the fennel.

Yields: 10-12 servings

Ingredients:
Lemon Dill Dressing:

  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon  honey
  • 1/4 teaspoon pepper
  • pinch salt

Salad:

  • 12 cups packed baby kale
  • 2 cups shaved fennel
  • 1/2 cup shaved Parmesan cheese
  • 2 tablespoons chopped fresh dill
  • 1/2 cup pepitas toasted (can sub sunflower seeds, slivered or sliced almonds)

Directions:

Lemon Dill Dressing:

In large bowl, whisk together oil, lemon juice, mustard, honey, pepper and salt. (Make-ahead: Refrigerate in airtight container for up to 3 days; whisk before using.) 

Salad: 

Add kale, fennel, Parmesan and dill to dressing; toss to coat. Sprinkle with pepitas.