Kale, Fennel and Apple Salad
Apples. Fuji, Gala, Cameo – all apple varieties with their own distinct flavor. But man am I sick of apples. I think it’s just being on the verge of all the summer stone fruits that is making my apples appeal less. That and the fact I have about a half dozen lingering around my crisper.
Generally when fruit and vegetables start to bother me, it’s into the juicer they go. Slightly wilted greens—a quick brace in cold water and into the juicer. Ripe pears—into the juicer. Too many baby beets—you get the idea. But it seems like such a waste for many of these truly crisp and delicious apples.
So in my search for something tasty I came across this recipe. A perfect blend of spring fennel, crisp apples and tender young lacinato kale, it has great flavor and would stand up well to most any dressing. Though the one Honestly Yum provides is delicious.
So stop juicing, and start chopping—and maybe add a few apricots to your next Full Circle order.
- 1 bundle of lacinato kale
- 1 large fennel bulb
- 1 crisp apple, Granny Smith, Cameo or Fuji
- 1 1/2 cups of walnuts
- about 1/4 cup of freshly grated Parmigiano Reggiano
- 1/2 small shallot, minced
- 1/3 cup extra virgin olive oil
- 3 Tbsp apple cider vinegar
- 1 tsp sesame oil
- sea salt
- fresh ground black pepper
- Remove stems from kale and julienne into thin strips.
- Cut bulb from fennel and slice thinly (a mandolin is handy for this) across. Also chop a few fennel fronds for garnish.
- Core, halve, and thinly slice apple.
- With a fork smash shallots into oil.
- Using an emulsion blender or whisk, whisk in vinegar.
- Season with salt and pepper.
- Toss salad in dressing, garnish with nuts, cheese and chopped fennel fronds.
Recipe adapted from HonestlyYum.com