Kale and Fennel Salad
The lovely aniseed flavour of fennel works well with seafood, steak, duck, chicken and game.
Servings: 4 people
Ingredients
Main ingredients
- 300 grams Kale Discard stems and tear leaves
- 15 ml Cold Pressed Olive Oil Extra Virgin
- 1 medium Fennel Bulbs trimmed
- 1 medium Apple - Granny Smith cored
- 1 handful Fresh Parsley - Flat-leaf
- 1 handful Dill fronds
- 1 handful Basil leaves
Dressing
- 15 ml Wholegrain Mustard
- 30 ml Apple Cider Vinegar
- 1 Lemon zested
- 5 ml Honey - Runny
- 80 ml Cold Pressed Olive Oil Extra Virgin
- Salt and Pepper to taste
Instructions
- To make the dressing, place the mustard, Apple cider vinegar, lemon zest and honey in a small bowl and whisk together.
- Slowly whisk in the olive oil until well combines. Season with salt and pepper to taste.
- Place the kale in a large bowl and pour over the olive oil. Rub the oil into the leaves with your hands (this removes the waxy coating and allows the leaves to absorb the dressing). Set aside.
- Using a mandoline or vegetable peeler, thinly slice the fennel and apple, then place in the bowl with the kale.
- When ready to serve, gently toss the salad with herbs and dressing.
- Enjoy.
