Kale Fennel and Citrus Salad
1 bunch basil leaves - a few sprigs set aside
1/2 bunch parsley leaves - a few sprigs set aside
1/4 cup peccorino cheese – finely shredded
1/4 tsp lemon juice – fresh squeezed
1/4 C raw walnuts
3 TB olive oil
2 TB apple cider vinegar
1 tsp garlic powder
Salt to taste
1 bunch kale - thinly sliced about 7 cups
2 TB olive oil
1 bunch baby fennel - bottoms sliced off and thinly sliced
Juice from 1/2 orange
1/2 red onion - thinly sliced
A few sprigs fresh basil - roughly chopped
1/4 C Pecorino cheese - shredded
Add all ingredients to a food processor or blender and blend until puréed. Set aside.
Add 1 TB olive oil to pan on low heat and sauté red onion for 5 minutes. After 5 minutes turn heat up to medium and add sliced fennel to pan and orange juice and sauté for another 10 minutes. Remove from pan and let cool.
Wash the kale and tear off the main rib by holding the end of the stem and sliding off the leaves. Wash, dry, then tear into small chunks.
In a large bowl, add the kale along with 1 TB of olive oil and massage the oil into the kale.
Add everything to the kale and mix together. You can mix in the dressing or serve it on the side.