Shaved Kale, Fennel & Pomegranate
🍳 raw
🍽 serves 9
📋 12 ingredients
Nutrition per serving
166
calories
7.2g
protein
11.5g
carbs
12.0g
fat
Ingredients per serving
- 0.2 each fennel bulb
- 0.2 tbsp Dijon mustard
- 0.2 tbsp lemon zest
- 0.15 lb kale
- 0.15 oz pomegranate seeds
- 0.1 cup micro mint leaves
- 0.1 tsp Maldon salt
- 0.033 cup Olive Oil
- 0.025 tbsp Lemon Juice
- 0.025 oz tahini
- 0.025 cup dukkah
- 0.025 cup pickled mustard seeds
Method
1. Wash and dry the kale. Remove the tough stems and thinly slice the leaves into ribbons.
2. Trim the fennel bulbs, cut them in half, and shave them into thin slices using a mandoline or sharp knife.
3. In a large bowl, combine the shaved kale and fennel.
4. In a small bowl, whisk together the lemon juice, tahini, extra virgin olive oil, Dijon mustard, and Maldon salt until well combined to make the dressing.
5. Pour the dressing over the kale and fennel mixture. Toss gently to coat evenly.
6. Add the pomegranate seeds and toss again to distribute them throughout the salad.
7. Sprinkle the dukkah and pickled mustard seeds over the top of the salad.
8. Garnish with micro mint leaves and a final sprinkle of lemon zest.
9. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
10. Serve chilled, garnished with additional dukkah and lemon zest if desired.
