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:
- 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.