Salads & Sides
Kale & Fennel Salad
One of my go-to seasonal recipes for a family-style gathering. Kale and fennel are hearty vegetables, so they can withstand being on the buffet table for a few hours and maintain a crispness which no other salad can claim. An (possibly) unfamiliar ingredient is Ricotta Salata, a salt cured ricotta cheese that is good on anything from pasta to vegetables, and can usually be found at Whole Foods. Top the salad with crispy fried shallots (make a dressing out of the oil), it's insanely delicious and simple.I can take zero credit for this seasonal spin on a cla
all units: U.S. Imperial
- 2 bunches of Lactino kale, de-stemmed
- 1 fennel bulb
- 2 bunches green onions/scallions
- 1 fennel bulb
- 1/4 c castelvetrano olives, pitted & chopped
- 1/4 c toasted nuts: pine nuts, almonds or hazelnuts
- 1/2 c extra virgin olive oil
- 1/4 c champagne vinegar
- 1 tsp dijon mustard
- 1 tsp raw honey
- 1 large garlic clove
- Flaky salt & freshly cracked pepper to taste
Make the dressing: chop the white parts of the scallions on the bias. Heat the olive oil in a small pan and fry the scallions until golden brown, be careful not to burn. Remove from the heat, and strain out the scallions, reserving the oil. Place the fried scallions on a paper towel to dry out. In a small bowl, whisk together the champagne vinegar, honey, sea salt and microplane the garlic into the mixture. Slowly whisk in the scallion oil. Set aside.
Rinse and de-stem the kale, and chop into fine ribbons and place into a large salad bowl. Shave the fennel bulb into the salad. Add the chopped olives.
Toast the nuts with a touch of olive oil and sea salt. Toss the salad with the dressing and garnish with shaved ricotta salata cheese, toasted nuts and fried scallions.