Winter is here. It’s time to set the spring mix aside and opt for something a little more seasonally appropriate. Enter Kale – a very hardy leafy green vegetable that’s been getting more attention than it’s used to, lately. It’s the new darling of the health food crowd. It’s nutritional value is pretty amazing, I’ll admit, but that’s not why I’m really going for it. I just don’t feel right going more than a couple days without eating a big bowl of leafy green salad. As I like to eat seasonal produce, it gets a little tricky in winter. So I turn to kale. Citrus fruit are also in season during winter, so I’ve chosen to pair it with lemon dressing this time around. Here’s tonight’s version of kale salad :
Kale Salad – Lemon Dressing Edition
- 3 medium sized stalks of kale
- shaved fennel
- a pinch of fennel fronds, chopped
- sliced cucumber
- 1 tsp capers, chopped
- sunflower seeds
- lemon dressing (see previous post for recipe)
- a pinch of salt and pepper (since there’s none in your dressing)
For the kale : Tear the leaves off of their stems – discard the stems. Massage the leaves in between your fingers gently for a few seconds, it will make them more tender. Tear the into bite sized pieces and toss into the bowl.
For the fennel, I trimmed off the stalks and cut the bulb in half. I used my Japanese Mandoline to shave very thin pieces off the top of one of the bulb’s halves. Saved the rest in the fridge for later.
Mix all the ingredients together and enjoy!