Description
Kale Fennel Salad with a creamy garlic yogurt sauce, crisp fennel, sweet raisins, and shaved Parmesan — a flavor-packed salad ready in 15 minutes.
Ingredients
Scale
For the yogurt sauce:
- 1 clove of garlic, minced or pasted
- 1 tablespoon unsalted butter, melted
- 1/3 cup plain yogurt (I used homemade sous vide yogurt)
- 1/4 teaspoon sea salt
- Freshly ground black pepper to taste
- Lemon juice, to taste
For the kale fennel salad:
- 1 small bunch lacinato kale (about 10 ounces)
- 3/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 small head of fennel (about 8 ounces), thinly sliced
- 1/4 cup raisins
- 6 ounces Parmesan cheese, shaved
Instructions
- Make the yogurt sauce: In a small bowl, add melted butter and minced garlic, spoon in the yogurt, and season with salt and pepper. Give it a gentle stir and squeeze some lemon juice into the bowl. Stir until the sauce is well combined. Adjust the taste by adding more salt, pepper, and/or lemon juice.
- Massage the kale: Remove the stems and ribs from the leaves, then cut them into thin ribbons. Place the kale in a large mixing bowl, season with salt and pepper, and add olive oil. Massage the kale with both hands until it’s softened.
- Make the salad: Add the fennel and raisins, followed by the yogurt sauce, and toss well until evenly mixed. Add Parmesan cheese and give it another gentle stir. Enjoy!
Nutrition
- Serving Size: 1
- Calories: 340
- Sugar: 11.3g
- Sodium: 1177.6mg
- Fat: 20g
- Saturated Fat: 10.4g
- Carbohydrates: 21.2g
- Fiber: 4.7g
- Protein: 22.4g
- Cholesterol: 41.3mg