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Kale Fennel Salad with Lemon Basil Pesto Vinaigrette Recipe:

4 - 6 Servings

Ingredients

Vinaigrette

  • 1/2 Cups Lemon Basil Leaves
  • 1/4 Cup Pecorino Ramano – finely shredded
  • 1/4 Teaspoon Lemon Juice – fresh squeezed
  • 1/4 Cup Raw Walnuts
  • 3 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoon Champagne Vinegar
  • 1 Cloves Garlic
  • 1/2 Teaspoon Sea Salt - or to taste

Salad

  • 1 Head Lacinato Kale - thinly sliced about 7 cups
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/2 Fennel Bulb - core removed - cut in half and thinly sliced
  • 1/2 Cup Purple Cabbage - minced
  • 1/4 Cup Fresh Basil - roughly chopped
  • 1/4 Cup Pecorino Romano optional

Instructions

Vinaigrette

  1. Add all ingredients into a food processor or blender and blend until pureed. Set aside

Salad

  1. Wash the kale and tear off the main rib by holding the end of the stem and sliding off the leaves, wash, dry, then chop into thin strips.
  2. In a large bowl, add the kale along with the olive oil and massage the oil into the kale.
  3. Add everything to the kale and mix together. You can mix in the dressing or serve it on the side.