Wednesday, November 8, 2017

Kale, Fennel, Orange, and Pomegranate Salad

Yield: 2-3 servings

1 bunch dinosaur kale
1 tbsp olive oil
1 tbsp lemon juice
1/2 tsp salt
1 small fennel bulb, very thinly sliced
1 cup green cabbage, shredded 
1/4 cup green onion, chopped
1 orange, segmented
1 small beet, shredded
1/2 cup pomegranate arils

1/2 shallot, finely minced
zest and juice of 1 lemon
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey
salt and pepper

1. Wash, dry, and remove the center ribs from the kale. Cut it into thin julienne strips.
2. In a large mixing bowl, combine kale with olive oil, lemon juice, and salt. Massage it with your hands for 3 minutes, or until bright green and pliable.
3. To the bowl, add fennel, cabbage, and green onion, and mix well.
4. Top with orange segments, beet, and pomegranate arils.
5. To prepare dressing, combine all ingredients in a small jar and shake vigorously to emulsify.
6. Drizzle salad with dressing and serve.

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