Roasted Fennel and Kale Salad
A crunchy salad of roasted fennel and kale with sliced scallions and candied almonds. Topped with a Meyer lemon dill dressing.
Ingredients
Prepare Meyer Lemon and Dill Dressing
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Meyer lemon juice 60 ml
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Meyer lemon zest 10 ml
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Dill, fresh, chopped 7 g
Prepare the Salad
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Candied almonds 200 g
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Carrot, shredded 150 g
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Purple cabbage, chopped 200 g
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Fennel, roasted, thin slice 675 g
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Scallion, sliced 200 g
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Baby kale, chopped 350 g
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Parsley, chopped 120 g
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Meyer Lemon and Dill Dressing, prepared
Preparation
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Prepare Meyer Lemon and Dill Dressing
- Combine ingredients and whisk.
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Prepare the Salad
- Combine all ingredients and toss together until evenly coated in the Meyer Lemon and Dill Dressing.