Fennel and Kale Salad with Lemony Feta Dressing
Servings 4
Ingredients
- 1/4 cup finely crumbled feta
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 2 tsp dijon mustard
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 medium fennel bulbs, halved lengthwise, thinly sliced (about 5-6 cups)
- 1 small bunch lacinato kale, stems removed, very thinly sliced (about 4 cups)
- Toasted almonds, chopped (for topping)
- Pro tip! ~ To soften kale for salads, massage it by hand with either some of the dressing or just a bit of oil and salt. This will make it less fibrous and more pleasant to eat.
- Another pro tip! ~ If you’re not that into kale salads, try finely chopping the kale in your blender - the tiny pieces make it easier to chew.
Items you can prep ahead (optional)
- Whisk together the dressing
- Halve lengthwise and thinly slice 2 fennel (5-6 cups)
- Thinly slice a small bunch of kale (4 cups)
- Toast + chop almonds, for topping
Instructions
- In a large bowl, whisk together the feta, oil, lemon, dijon, salt, and pepper.
- Add the fennel and kale and toss to coat.
- Serve topped with toasted almonds, fennel fronds (the green tops from the fennel, if you have them), and more feta if you’d like.
Notes
Substitutions:
- Easily substitute any other thinly sliced raw crunchy veggie for the fennel (radish or cucumber (take the seeds out) would work).
- To make vegan, skip the feta cheese.
- Easily sub grated parmesan for the feta.
- To make nut-free, top with toasted pumpkin seeds.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days
Leftovers + Repurposing:
- Enjoy this straight out of the fridge. I think it gets better as it sits!
- Mix in cooked farro or serve over a bed of quinoa + top with fried egg + avocado for a simple lunch.
- Add it on top of bowls or even tacos for a crunchy tangy slaw.