Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Kale Salad with Strawberries and Fennel
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
The combination of fennel and strawberries may seem surprising, but they partner well with the addition of crunchy salty sunflower seeds and slightly bitter baby kale, giving you a great mix of flavors in every bite. Look for fennel bulbs with lots of fresh green fronds. The pale green inner fronds are the most tender.
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Directions
- Whisk together 2 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a large bowl. Whisk in 1/4 cup olive oil. Add 1 1/2 cups sliced strawberries, 1 small thinly sliced fennel bulb, 1/4 cup salted roasted sunflower seeds and 2 tablespoons each chopped chives and fennel fronds. Toss in 8 cups baby kale.
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