Kale Salad with Apple, Goat Cheese, and Fennel
Servings 2 large or 4 small
Equipment
- Small Glass Jar with Lid
- Sharp Knife
- Large Bowl
Ingredients
Vinaigrette:
- 3 tbsp olive oil or vegetable oil
- 2½ tbsp seasoned rice vinegar
- ½ tbsp red wine vinegar
- 1 clove of garlic grated or finely minced
- Pinch of sugar to taste
- Sea salt and freshly cracked black pepper to taste
Kale Salad:
- 1 large bunch of lacinato kale aka dinosaur kale, stems removed and finely chopped
- Sea salt to taste
- 1 small Honeycrisp apple thinly sliced
- ¼-½ small fennel bulb thinly sliced, to taste
- 2 tbsp pumpkin seeds pepitas, toasted
- 2 tbsp dried cranberries
- 2 tbsp goat cheese to taste
- Freshly cracked black pepper to taste
Instructions
- Prepare the vinaigrette by combining the oil, seasoned rice vinegar, red wine vinegar, garlic, sugar, sea salt, and freshly cracked black pepper in a small jar. Seal with a lid and shake well. Set aside to allow the flavors some time to mingle.
- Prepare the kale by using a sharp knife to remove and discard the tough ribs from the kale leaves.
- Chop the kale leaves finely, then place the chopped kale in a large bowl.
- Sprinkle some sea salt over the kale and massage it into the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color, about 30 seconds.
- Prepare the salad by adding the apple and fennel to the large bowl. Add the toasted pepitas and dried cranberries.
- Serve the salad by drizzling some of the well-shaken vinaigrette over the salad and gently tossing to coat evenly.
- Top with goat cheese crumbles and freshly cracked black pepper, to taste. Enjoy. Side Note: For best flavor, let the salad rest for 5-10 minutes before serving.