Fennel and Kale Salad with Lemony Feta Dressing

• servings: 4 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

1/4 cup finely crumbled feta

3 tbsp olive oil

3 tbsp lemon juice

2 tsp dijon mustard

1 tsp kosher salt

1/2 tsp black pepper

2 medium fennel bulbs, halved lengthwise, thinly sliced (about 5-6 cups)

1 small bunch lacinato kale, stems removed, very thinly sliced (about 4 cups)

Toasted almonds, chopped (for topping)

Pro tip! ~ To soften kale for salads, massage it by hand with either some of the dressing or just a bit of oil and salt. This will make it less fibrous and more pleasant to eat.

Another pro tip! ~ If you’re not that into kale salads, try finely chopping the kale in your blender - the tiny pieces make it easier to chew.

Directions

In a large bowl, whisk together the feta, oil, lemon, dijon, salt, and pepper.

Add the fennel and kale and toss to coat.

Serve topped with toasted almonds, fennel fronds (the green tops from the fennel, if you have them), and more feta if you’d like.