This Kale Cucumber Leek Salad is my new favorite salad if there could be one! There is a lot of texture due to the kale, Peruvian cucumbers, fennel and toasted almonds.
This has been a very busy summer of never-ending guests and I love it! One of my dearest friends Tiffani is here from Colorado and I am super excited! We are going have a girls day at the beach today and this salad will be perfect along with a bottle of Rueda.
Recipe: 2 – 4 Servings
- 1 Cup Roasted Leek Manchego Pesto
- 1 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Champagne Vinegar
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 1/2 Teaspoon Sea Salt or to taste
- Dash Black Pepper
- 1 Cup Toasted Almonds
- 1 Head Kale (I used Luciano) – chop into thin strips
- 1 Leek – washed, quartered and thinly sliced
- 1 Fennel Bulb – cored, quartered and thinly sliced
- 1 Cup Peruvian Cucumbers (about 2) – thinly sliced
- 1/2 Cup Red Cabbage – minced
Preheat oven to 350 degree
Spread out on a cookie sheet bake for 20 minutes on the middle rack.
Preheat oven to 400 degree
Start by washing the leek really well. There is always dirt on the inside. Watch this how to video if you have never cooked with leek before. Cut the roots off, cut in half length wise and cut the halves in half length wise.
Spread the leeks on a baking sheet, drizzle with olive oil and lightly sprinkle with salt and pepper.
Roast on the top rack for about 15 minutes or until edges start to brown a bit, measure and add to a food processor.
Juice the lemon with a hand held juicer, measure along with the cheese, walnuts, olive oil, paprika and salt and add to food processor along with the garlic cloves and puree. Scrape down the sides at least once.
(you can make a half batch or make the whole batch and have it on some toasted french bread along side of the salad!)
In a bowl mix together pesto, vinegar, lemon juice, salt and pepper and set aside.
Wash the kale and tear off the main rib by holding the end of the stem and sliding off the leaves. Chop into thin strips.
Put the kale in a large bowl with olive oil and massage oil into kale.
Add cabbage, cucumbers and dressing to the kale and mix well.
*Top with almonds just before eating otherwise they will become soft. (leave them whole or ruffly chopped)