This salad is AMAZING! It is from Karma Chow (www.karmachow.com) and now is my all time FAVORITE way to eat kale. And Fennel. And kale and fennel together.
1 or 2 heads kale, any variety (I like Curly Kale for this salad)
1 bulb fennel, thinly sliced
½ cup cherry tomatoes, quartered or halved
1/4 cup Pine nuts
1/4 cup dried cranberries
Extra Virgin First Cold-Pressed Olive Oil
Miso Dressing (see recipe below)
Strip kale of stems, tear into small pieces and soak in a bowl for a minute or two to get rid of
any sand or dirt. Drain kale and using a salad spinner, spin the kale dry. Place kale in a large
bowl and drizzle with olive oil and a dash of sea salt. Massage kale with your hands for a few
minutes until it softens. This helps the kale become easier to digest.
Add tomatoes, cranberries, fennel & pinenuts and toss with Miso Dressing.
1 shallot, diced
1 tbl dijon mustard
1 tbl white sweet miso
1/4 c. rice wine vinegar
1 tsp. maple syrup or agave nectar
3 TBL Olive oil
Blend in a Magic Bullet or shake well to mix.