Massaged Kale And Fennel Salad With Lemon Vinaigrette Recipe

Cooking Directions

• STEP 1.Start by washing the kale leaves thoroughly and removing the tough stems. Tear the leaves into bite-sized pieces.
• STEP 2.In a large bowl, combine the kale leaves and thinly sliced fennel.
• STEP 3.Drizzle the lemon vinaigrette over the salad and use your hands to gently massage the dressing into the kale leaves for about 2-3 minutes. This will help to soften the leaves and infuse them with flavor.
• STEP 4.Let the salad sit for about 10 minutes to allow the flavors to meld together.
• STEP 5.Serve the massaged kale and fennel salad as a refreshing side dish or add some protein like grilled chicken or shrimp to make it a complete meal.

Cooking Tips

• To make the lemon vinaigrette, whisk together fresh lemon juice, extra virgin olive oil, Dijon mustard, honey, salt, and pepper.
• For added crunch, you can sprinkle some toasted nuts or seeds on top of the salad.
• If you prefer a milder flavor, you can soak the sliced fennel in ice water for about 10 minutes before adding it to the salad.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• If the salad becomes slightly wilted, you can refresh it by drizzling some additional lemon vinaigrette and gently massaging the leaves again before serving.