Simple. Sophisticated. So Delicious. This salad has it all. It’s tangy, slightly sweet, peppery, citrusy, crunchy and the subtlety of the licorice flavor from the fennel is outstanding!
I think you’re going to like this one.
Total time: 10 minutes
1/2 cup rice wine vinegar
¼ cup fresh lemon juice
1/8 cup + 1 Tbls. maple syrup
dash of white pepper
½ tsp. sea salt
2 bulbs of fennel
6 stalks of kale, stripped, cleaned and chopped finely
1/2 cup slivered almonds
Whisk first 5 ingredients together and set aside.
Cut the fennel bulb from the stalks and fronds (do not discard these*).
Cut the fennel bulb in half lengthwise, then using the tip of your knife, carefully remove the woody triangular stalk from each half.
Using a mandolin or a knife, slice the fennel bulb very thin, then place in a bowl of ice water to keep fresh.
Toast the almonds in a dry frying pan until slightly browned.
Peel and thinly slice the oranges.
Drain the fennel and dry with towel, then combine with the kale and pour the dressing over all, mixing in well.
Plate the salad, top it with the oranges, fennel fronds and a handful of chopped, toasted almonds.
*Fennel stalks can be added to homemade vegetable stock, or sliced thin and added to other salads, or chopped and sauteed with other vegetables like onions and carrots. They impart a mild licorice flavor.