I know, I know. I’m always jabbering on about my new favorite kale salad and waxing poetic about kale salads in general. This salad, though! It’s crisp, sweet (but not too sweet) and features seasonal fennel and apple, which is a new-to-me pairing that you will definitely see again. I’ll admit that licorice-flavored fennel was a bit of an acquired taste for me, but now I can’t get enough of it.
I’m not-so-secretly plotting to convert all visitors into kale salad enthusiasts, so I’m crossing my fingers you’ll give this salad a shot. It definitely went over well at girls’ night last week. I served it with a cheese plate, crackers, grapes and wine, of course. One final selling point before I go. Kale salads keep well in the refrigerator for a couple of days, which means this salad is a great candidate for your lunchbox!
Benriner mandoline, for slicing feathery strips of fennel. (Be careful!) Microplane zester, for removing zest from lemon.
