Recipes Nugget Markets Signature Recipes
Kale & Fennel Salad with Orange Vinaigrette
- Prep time
- 20 minutes PT20M
- Cook time
- 10 minutes PT10M
- Yield
- 4–6 servings
- Difficulty
Also called Tuscan or dino kale, Lacinato kale has sturdy leaves that retain their crispness even when dressed and tossed. Enjoy it with fennel, dried cranberries, and a homemade orange vinaigrette for a healthy salad packed with flavor.
Ingredients
Orange Vinaigrette:
- 1 cup orange juice
- ½ cup Champagne vinegar, divided
- 2 tablespoons minced shallots
- 1 tablespoon minced ginger
- 1 tablespoon orange zest
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ¼ cup sunflower oil
- Kosher salt, to taste
- Cracked black pepper, to taste
Kale & Fennel Salad:
- 2 bunches Lacinato kale, chopped
- 1 bulb fennel, shaved thin
- ¼ cup sunflower seeds, toasted
- ½ cup dried cranberries, chopped
- 4 ounces orange vinaigrette
Preparation
To make the vinaigrette, heat orange juice, ¼ cup vinegar, shallots, ginger, and orange zest in a sauce pot. Bring to a simmer and reduce to a light syrup. Transfer to a work bowl and let cool to room temperature.
Whisk in the Dijon mustard, remaining vinegar, and honey, then whisk in the sunflower oil to emulsify. Adjust seasoning with salt and pepper.
To make the salad, combine the kale, fennel, sunflower seeds, and cranberries in a work bowl. Add desired amount of dressing and mix until the kale is evenly coated. Serve immediately.
Extra dressing will keep for up to 7 days in the refrigerator.
