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FreistyleRecipes · Travel · Slow Living

Kale salad with orange and fennel

Prep: 15 minTotal: 15 minServings: 4 servings

Ingredients

  • 300 gr (10.5 oz.) kale
  • 2 oranges
  • 1 fennel
  • 50 gr (1/3 cup) pine nuts
  • 2 Tbsp pomegranate seeds

Dressing:

  • 3 Tbsp tahini
  • 1 Tbsp apple cider vinegar
  • Squirt of lemon juice
  • 1-2 tsp maple syrup (optional)
  • salt & pepper

Instructions

  1. Wash the kale and pluck the leaves from the stem
  2. Filet the oranges
  3. Finely slice the fennel or use a mandoline
  4. Roast the pine nuts in a pan without oil
  5. Remove the pomegranate seeds
  6. Add the ingredients for the dressing to a jar and shake it well
  7. Add the kale in a bowl and massage it with the dressing until it becomes smooth
  8. Add the other salad ingredients to the bowl and serve it

Notes

Tip from my kitchen: when you massage the kale, really take 2–3 minutes and knead it firmly until it darkens and turns soft, that is what takes away the bitterness. I love slicing the fennel paper-thin on a mandoline so it stays extra tender. If the salad tastes too sharp for you, balance it with 1–2 teaspoons of maple syrup in the dressing. It also prepares beautifully: it keeps for 1–2 days in the fridge and does not collapse. No good tahini on hand? Use cashew butter or a simple lemon and olive oil dressing instead.

Source: frei-style.com/kale-salad-with-orange-and-fennel