Apple Salad and Kale, Fennel

This kale, fennel and apple salad is not only a pretty face. I know it looks kind of fancy, but I swear it’s genuinely not.

On one hand it has a nontraditional combination of fennel and apple. But on the other hand it has kale and cabbage which is fairy common. All in all, this is my new go-to salad since, well this salad. And that was only last week.

I’ve always loved salads. Wait, that’s a lie. I genuinely started to love salads in the last 10 years or so. For example, when my mind was opened up to things like, fruit in salad or all the non-iceberg salads of the world. I started to get excited about all the different combinations. I should preface, that there’s nothing wrong with iceberg, it’s only not quite exciting.

Are you a fennel fan? Fan of fennel? Fennel fanatic? Sorry. Raw fennel is satisfying, not that roasted isn’t. But I crave the crisp, fresh and faintly licorice flavor. And it’s the absolute go-to in salads.

To cook this Kale, Fennel and Apple Salad set out:

• lacinato kale – Slightly sweeter and more delicate than the curly leaf variety.
• fennel – Adds a refreshing licorice flavor. Set out the bulb and fronds for this method.
• purple cabbage – Adds a pop of color and is mild and slightly sweet and peppery.
• green apple slices – Lends tart acidic flavor and is crisp and refreshing.
• pistachios – Adds crunch and an earthy nutty flavor.
• Pecorino – Lends some salty sharp richness.

for the dressing:

• olive oil – Lends fat and flavor.
• lemon juice – Adds subtle citrus flavor and acidity.
• champagne vinegar – Also adds acidity which will brighten the flavors of the salad.
• kosher salt – Enhances the flavors in this method.

Make the vinaigrette:

This method only has 4 ingredients and is especially unfussy to make. To make it gather; 6 tablespoons olive oil, 2 tablespoons lemon juice, 2 tablespoons champagne vinegar and kosher salt. Lastly, shake to combine. This is the dependable light dressing for this salad.

Prep the ingredients:

Next, wash the kale well. Use a knife and run the tip along each side of the stem and discard. Alternatively you can strip the leaves off by holding the stem in your left hand and pulling the leaves off in the opposite direction with your right hand. Stack the leaves on top of each other and chop. Then give it another rinse. This is exactly why Worth keeping my salad spinner.

Core and slice the cabbage, fennel and green apple thinly. Then, to keep the apple slices from oxidizing and turning brown, I toss them in a little bit of lemon juice. Doing this won’t make the salad overly lemony.

Next, gently toss the kale, fennel, cabbage, apple and fennel fronds into a salad bowl.

Gently toss the kale, fennel and apple salad until combined and then drizzle with a little of the lemon champagne vinegar.

Finally top with shavings of pecorino, shelled and chopped pistachios and a few grinds of black pepper. Because it’s truly all bout those extra toppings, right?

Enjoy! And if you give this Kale Fennel and Apple Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!