Tuscan Kale Salad Recipe
Garlic lemon pepper dressing, fennel chili crumb.
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Ingredients
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Salad
Dressing
Fennel Chili Crumb
Method
Prepare the Salad
- 1
Prepare the Kale
Remove the stems from the Tuscan kale and tear the leaves into bite-sized pieces. Rinse thoroughly and dry using a salad spinner.
- 2
Slice the Vegetables
Slice the cherry tomatoes in half, thinly slice the fennel bulb, and finely chop the red onion.
- 3
Combine Ingredients
In a large bowl, combine the kale, cherry tomatoes, sliced fennel, and chopped red onion.
Make the Dressing
- 4
Mix the Dressing
In a small bowl, whisk together minced garlic, lemon juice, olive oil, black pepper, and salt until blended.
Prepare the Fennel Chili Crumb
- 5
Toast the Ingredients
In a skillet over medium heat, add fennel seeds and chili flakes. Toast for about 2 minutes until fragrant. Add breadcrumbs and olive oil, stirring frequently until the breadcrumbs are golden brown.
Serve the Salad
- 6
Assemble the Salad
Drizzle the dressing over the salad mixture and toss to coat evenly. Top with the fennel chili crumb before serving.
