Fig, Fennel & Parmesan Salad Recipe

Name: Fig, Fennel & Parmesan Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Baby Kale; 2 fennel bulbs; 8 fresh brown figs; 1/4 cup parsley leaves; 1/3 cup marcona almonds; 1/2 cup Parmesan cheese; 2 tablespoons Olive Oil; 2 tablespoons Yuzu Rice Vinegar (or any citrus infused-vinegar); 1/2 Lemon; Salt and Pepper

Servings: persons

3 cups Baby Kale
2 fennel bulbs
8 fresh brown figs
1/4 cup parsley leaves
1/3 cup marcona almonds
1/2 cup Parmesan cheese
2 tablespoons Olive Oil
2 tablespoons Yuzu Rice Vinegar (or any citrus infused-vinegar)
1/2 Lemon
Salt and Pepper

1
Wash the baby kale, place in the bottom of salad bowl.
2
Slice 2 fennel bulbs into thin crescents, place in bowl on top of baby kale.
3
Quarter 8 fresh brown figs vertically, place in bowl on top of fennel.
4
Roughly chop 1/4 cup parsley leaves and 1/3 cup marcona almonds, sprinkle on top of kale, fennel, figs.
5
Shave 1/2 cup Parmesan cheese, sprinkle on top.
6
Drizzle with 2 TBS of olive oil and 2 TBS of yuzu rice vinegar (or any citrus-infused vinegar), the juice of 1/2 of 1 lemon, and salt and pepper to taste and toss!

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups Baby Kale, 2 fennel bulbs, 8 fresh brown figs, 1/4 cup parsley leaves, and more.

Yes, Fig, Fennel & Parmesan Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fig, Fennel & Parmesan Salad

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