Kale, Fennel and Apple Salad

Kale, fennel and apple salad is not only gorgeous but it's SO incredibly delicious too. Kale, fennel, cabbage and green apples is tossed and topped with pistachios, shaved pecorino and black pepper. Drizzle that with a little of the lemon champagne vinaigrette and prepare to fall in love.

Course Salads

Cuisine American

Keyword apple, cabbage, champagne vinaigrette, fennel, kale, lemon, salad

Prep Time 10

Total Time 10

Servings servings

Calories 382

Author Laurie McNamara

Equipment

OXO Good Grips Salad Spinner

Ingredients

FOR THE VINAIGRETTE:

6 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons champagne vinegar
kosher salt to taste

1 bunch lacinato kale
1 cup thinly sliced cabbage
1 medium bulb fennel cored and sliced (saving the fronds)
1 granny smith apple cored and sliced thin*
1/2 cup coarsely chopped pistachios
freshly ground black pepper
1/4 cup shaved pecorino Calabrese cheese or Parmesan

US Customary - Metric

Instructions

In a jar or a container with a tight fitting lid, add in the lemon juice, champagne vinegar, olive oil and salt. Shake well.
Rinse the kale well and use the tip of the knife and run it down either side of the kale stem and discard.
Then stack the kale leaves, and chop. (I always clean my kale a second time in my salad spinner.
Toss the chopped kale, fennel, a couple tablespoons of the chopped fennel fronds, cabbage and apple together in a large bowl. Serve and top with pistachios, shaved Pecorino and freshly ground black pepper, then drizzle with the lemon champagne vinaigrette.

Notes

*To keep the apples from oxidizing and turning brown, I toss my apples in a little bit of lemon juice.

Nutrition