Kale Salad Italiano
Serves: 2
Ed and I love going to our favorite neighborhood Italian restaurant. They make a delicious Italian kale & quinoa salad with raw fennel. The fennel plant is native to central Italy’s Tuscany region! It’s delicious with kale. But, their kale was tough, which it can be unless you get it from your garden or a farmers market. So I created a way to make it tender. Secret tip: place all the ingredients in a food processor and pulse the salad to bite size pieces. It tenderizes the kale leaves and melds all the flavors! It’s so easy and you will love it.
Ed and I love going to our favorite neighborhood Italian restaurant. They make a delicious Italian kale & quinoa salad with raw fennel. The fennel plant is native to central Italy’s Tuscany region! It’s delicious with kale. But, their kale was tough, which it can be unless you get it from your garden or a farmers market. So I created a way to make it tender. Secret tip: place all the ingredients in a food processor and pulse the salad to bite size pieces. It tenderizes the kale leaves and melds all the flavors! It’s so easy and you will love it.
Ingredients
- 4 cups curly green kale, torn into bite size pieces
- 1 medium sized fennel bulb, very thinly sliced
- ½ cup cooked red quinoa
- 1 cup cherry tomatoes cut in ½
- red pepper flakes (optional)
- ½ lemon on the side
Directions
Place all the ingredients, except the lemon and red pepper flakes, in a food processor and pulse until chopped into bite size pieces, about 8 pulses. Serve salad with red pepper flakes and half of a lemon on the side
