This beautiful Kale Fennel Basil Salad seems so unassuming, yet it will have you coming back for more! The combination of the Tangerine Champagne Vinaigrette along with the fresh basil is incredible! The Asiago adds the perfect saltiness while the fennel, radishes and sliced almonds provide the ideal crunchiness.
It was such a hot day today, which had me craving a refreshing yet hearty salad. I really didn’t feel like going to the store and I knew I had some kale and tangerine vinaigrette. So, I searched the refrigerator to see what I could find and this is what I came up with. It’s so awesome when you can throw something together and it turns out to be one of your new favorite salads. This salad will be on repeat this summer, that I can promise you!
A tangerine mimosa would be a fun drink to pair with this salad, don’t you think? I enjoyed a Verdejo with it, but a crisp Sauvignon Blanc would also be nice!
Kale Fennel Basil Salad Recipe:
4 – 6 Servings
- 3/4 Cup Tangerine Champagne Vinaigrette or to taste
- 1 Head Kale or 7 Cups Chopped (I use lacinato) – de-rib – thinly sliced
- 1 Tablespoon Extra Virgin Olive Oil
- 3/4 Cup Fresh Basil – torn or roughly chopped
- 1 Fennel Bulb – core removed – quartered – thinly sliced
- 1/2 Cup Fennel Stalks – thinly sliced
- 1/2 Cup Fennel Fronds – torn or minced
- 1/2 Cup French Breakfast Radishes (can substitute regular) – thinly sliced
- 1/2 Cup Red Cabbage – thinly sliced or minced
- 3/4 Cup Aged Asiago Cheese Shavings or Shredded (or to taste)
- 1/2 Cup Arugula Micro Sprouts (can substitute any sprouts)
- Toasted Sliced Almonds – to taste
Instructions:
Start by making the Tangerine Champagne Vinaigrette. (You can make this the day ahead if you want.)
Add the kale to a large bowl with 1 tablespoon of olive oil and massage the oil into the kale.
Prep the fennel, red cabbage, radishes, basil and asiago then add to the kale.
Mix everything together.
Serve the vinaigrette, sprouts and almonds on the side.
Health Benefits:
Kale is low in calories, high in fiber and it is a loaded with antioxidants which help detox the liver. It is also an anti-inflammatory with omega-3 fatty acids, which is helpful for arthritis, joint pain and asthma. Kale has more Iron than beef and more calcium than milk which helps prevents osteoporosis, joint flexibility and helps maintain normal bone health. It is great for cardiovascular support that helps in lowering cholesterol. It is really high in vitamin A, C, and super high in the powerful antioxidant vitamin K (anyone taking anticoagulants should avoid kale because the high level of vitamin K that may interfere with the drugs.) More on kale
Tangerines are a type of mandarin orange. They are a valuable source of flavonoid antioxidants that are several times higher than oranges but have even more vitamin A and iron. The vitamin A in them helps with immune function, vision and reproductive health. As with all citrus, they are still very rich in vitamin C that stimulates the production of collagen and helps keeps your skin supple as well as stimulating cell generation in the body. Antioxidants are found in high concentrations in the rind of tangerines, which fight off free radicals keeping the body’s cells healthy while purifying the blood and remove toxins. They contain natural soluble and insoluble fiber that improves digestion and restrict the absorption of cholesterol in the gut, which helps cut the risk of obesity and reduce inflammation. The tangerine fruit has been used effectively against skin diseases and arthritis. They also help to absorb iron from food into the body and contain a good amount of Folate and Potassium.
