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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Fennel-Kale Salad with Blood Oranges

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Calories
    266
    Total Fat
    21 grams
    Saturated Fat
    4 grams
    Cholesterol
    6 milligrams
    Sodium
    221 milligrams
    Carbohydrates
    18 grams
    Dietary Fiber
    5 grams
    Sugar
    10 grams
    Protein
    5 grams
  • Total: 15 min
  • Active: 15 min
Fennel and orange is a classic salad combination. This version is elevated with the addition of tender baby kale, crunchy toasted hazelnuts and creamy gorgonzola cheese.
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Directions

  1. Whisk 2 tablespoons white balsamic vinegar with 1/4 cup olive oil in a large bowl; season with salt and pepper. Add 1 very thinly sliced fennel bulb, 1 tablespoon chopped fronds, 2 segmented blood oranges, 2 cups baby kale and 1/4 cup each thinly sliced red onion and chopped toasted hazelnuts; toss. Top with crumbled gorgonzola.

Photograph by Ryan Dausch

Courtesy of Food Network Magazine

Categories:

Salad Recipes Fruit Orange Recipes Side Dish

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2 Reviews
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Lesli P.

Such a lovely and special salad that went along with our cranberry tangerine Cornish hens for Christmas dinner. Will be keeping this one in my usual recipe rotation.

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