Kale Fennel Basil Salad With Tangerine Champagne Vinaigrette Recipe

Name: Kale Fennel Basil Salad With Tangerine Champagne Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kale salad; 1 Head Kale or 7 Cups Chopped Kale; 1 Extra Virgin Olive Oil; 1/2 cup Packed Fresh Basil; 1 Fennel Bulb; 1/2 cup French Breakfast Radishes (can substitute regular); 1/2 cup Red Cabbage; 1/2 cup Arugula Micro Sprouts (can substitute any sprouts); 3/4 cup Aged Asiago Cheese Shavings or to taste; 2/3 cup Toasted Sliced Almonds; Tangerine Champagne Vinaigrette; 2/3 cup Fresh Squeezed Tangerine Juice; 1/2 teaspoon Tangerine Zest (optional); 1/4 cup Champagne Vinegar; 1/2 cup Extra Virgin Olive Oil; 2 Shallots or 1/4 Cup; 2 Small Cloves Garlic or 2 Teaspoons; 1/2 teaspoon Sea Salt or to taste; Dash Black Pepper

Servings: persons

Kale salad
1 Head Kale or 7 Cups Chopped Kale
1 Extra Virgin Olive Oil
1/2 cup Packed Fresh Basil
1 Fennel Bulb
1/2 cup French Breakfast Radishes (can substitute regular)
1/2 cup Red Cabbage
1/2 cup Arugula Micro Sprouts (can substitute any sprouts)
3/4 cup Aged Asiago Cheese Shavings or to taste
2/3 cup Toasted Sliced Almonds
Tangerine Champagne Vinaigrette
2/3 cup Fresh Squeezed Tangerine Juice
1/2 teaspoon Tangerine Zest (optional)
1/4 cup Champagne Vinegar
1/2 cup Extra Virgin Olive Oil
2 Shallots or 1/4 Cup
2 Small Cloves Garlic or 2 Teaspoons
1/2 teaspoon Sea Salt or to taste
Dash Black Pepper

1
["Start by making the Tangerine Champagne Vinaigrette (You can make the day before) Mince the garlic and shallots and add to a bowl or jar. Squeeze the juice from the tangerines with a lemon juice, measure and add to the bowl or jar. Measure the rest of the ingredients and whisk together then put in to a jar or shake in jar. Set aside", "Wash the kale and tear the leaves off stems then chop in to small pieces and put in to a bowl with the tablespoon of olive oil and massage the oil in to the kale very well", "Chop the basil and red cabbage, slice the radishes, shave or finely shred the asiago, measure everything and add to bowl", "Cut the stalks off the fennel, cut in half and cut out the core then cut the halves in half and slice as thin as you can and add to bowl", "Measure the sprouts, almonds and vinaigrette, add and mix everything really well
2
You can add the vinaigrette to individual salads if you prefer"]

861

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 19 ingredients. The key ingredients include: Kale salad, 1 Head Kale or 7 Cups Chopped Kale, 1 Extra Virgin Olive Oil, 1/2 cup Packed Fresh Basil, and more.

Yes, Kale Fennel Basil Salad With Tangerine Champagne Vinaigrette 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.

Kale Fennel Basil Salad With Tangerine Champagne Vinaigrette

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