It is super yummy but I totally butchered it when I made it. I decided the hemp oil and himalaya crystal salt were both too expensive/ridiculous. So I subbed in olive oil and large grain kosher salt. You can also skip the fennel if you don't have it on hand. I got a huge bunch of fennel from Evelena around this time so I made it with the fennel leaves. I didn't have any fennel bulbs so I just skipped that all together. It is even yummier the next day when all of the juice has been marinating the Kale. I used to eat it right out of the bowl standing in the middle of my kitchen.
FennelOrange Kale Salad
By Kristen Suzanne of KristensRaw.com
Yield 2 servings
1 medium bunch curly kale
2 tablespoons fresh lemon juice
2 tablespoons hemp oil
3/4 teaspoon fresh orange zest
1/4 teaspoon Himalayan crystal salt
pinch nutmeg
1 cup fennel bulb, thinly sliced*
1 cup orange, peeled, seeded & chopped
8 kalamata olives, pitted & chopped
1 tablespoon fennel leaves, chopped
Destem the kale. You can leave the more tender parts of the stem (toward the top of each leaf) in the salad, but the harder stems toward the bottom of each leaf should be torn out. Tear apart the kale leaves (or use a knife and chop them) into bite-size pieces.
Place the torn kale into a large bowl. Add the lemon juice, hemp oil, orange zest, salt, and nutmeg. Take a minute and massage all of these ingredients together with your hands. Add the fennel, orange, olives and fennel leaves, and gently toss to mix. Enjoy!
* I use a handheld V-slicer
By Kristen Suzanne of KristensRaw.com
Yield 2 servings
1 medium bunch curly kale
2 tablespoons fresh lemon juice
2 tablespoons hemp oil
3/4 teaspoon fresh orange zest
1/4 teaspoon Himalayan crystal salt
pinch nutmeg
1 cup fennel bulb, thinly sliced*
1 cup orange, peeled, seeded & chopped
8 kalamata olives, pitted & chopped
1 tablespoon fennel leaves, chopped
Destem the kale. You can leave the more tender parts of the stem (toward the top of each leaf) in the salad, but the harder stems toward the bottom of each leaf should be torn out. Tear apart the kale leaves (or use a knife and chop them) into bite-size pieces.
Place the torn kale into a large bowl. Add the lemon juice, hemp oil, orange zest, salt, and nutmeg. Take a minute and massage all of these ingredients together with your hands. Add the fennel, orange, olives and fennel leaves, and gently toss to mix. Enjoy!
* I use a handheld V-slicer
No comments:
Post a Comment