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Kale Fennel Salad with Garlicky Breadcrumbs

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 side

Ingredients

  • ¼ cup olive oil
  • 2 tbsp lemon juice
  • ¼ cup finely grated parmesan, plus more for topping
  • ½ tsp kosher salt
  • 1 bunch kale, stems removed, thinly sliced 6 cups loosely packed
  • 1 head fennel, halved lengthwise, cored, thinly sliced about 2 cups

For the Garlicky Breadcrumbs:

  • 2 cups cubed bread about 5 oz
  • 1 tbsp olive oil
  • 2 cloves garlic, grated or pressed
  • ¼-½ tsp kosher salt depending on how salty you like things, I always use ½ tsp
  • If you don’t like or can’t find fennel, you could leave it out and add an extra 2 cups of kale or substitute with another raw crunchy veg shaved brussel sprouts, grated carrot, celery

Items you can prep ahead (optional)

  • Thinly slice 1 bunch kale (6 cups loosely packed)
  • Thinly slice 1 head fennel (about 2 cups)
  • Cube 5 oz bread (2 cups) and make the breadcrumbs

Instructions

For the breadcrumbs:

  • preheat the oven to 300F and line a baking sheet with parchment paper. Add the cubed bread to a high-speed blender and blend into fine bread crumbs. Spread on the baking sheet in an even layer and bake for 20 minutes, stirring halfway through or until the breadcrumbs are toasted and dry. Let cool for a few minutes. In a small bowl, mix together the oil and garlic then pour it over the bread crumbs and immediately use your hands to toss it together thoroughly to coat. Sprinkle salt on top and toss again.
  • In a large bowl, add the oil, lemon, parm, and salt and whisk to combine. Add the kale and fennel and toss to coat.
  • Serve that salad on a large serving platter or a wide shallow serving bowl and spread into a thin layer. Top with breadcrumbs and a generous sprinkle of parmesan. I also like to top it with black pepper and a final drizzle of olive oil.

Notes

Substitutions:

  • To make gluten-free, use any gluten-free bread for the breadcrumbs or skip the breadcrumbs and add something else crunchy on top (like chopped toasted almonds or walnuts or crumbled potato chips)
  • To make vegan, skip the parmesan cheese, add an extra ¼ teaspoon salt to the dressing. Skip the cheese on top entirely or substitute with some chopped green olives.

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Salad: 4-5 days in the fridge
    • Bread crumbs: 7 days in the fridge or 2 months in the freezer.

Leftovers + Repurposing:

  • Enjoy this salad right out the fridge, or let it come to room temperature for the best flavor. Topp with more breadcrumbs and cheese. 
  • Top with a fried egg or any leftover protein (grilled or shredded chicken, meatballs, steak, etc…)