Ingredients

The following ingredients have 4 Servings
  • 3 cups chopped kale
  • 1/2 fennel bulb, (thinly sliced)
  • 1/2 cup shelled pistachio nuts ((about 60 pistachios))
  • 2 cloves garlic
  • 1/2 tsp lemon zest
  • 2 Tbsp freshly squeezed lemon juice
  • 1/4 cup hot water
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste
  • 1/2 tsp hot pepper flakes

Instruction

  • Put chopped kale and sliced fennel in a large bowl.
  • Place pistachios on a foil-covered baking sheet and lightly toast. You can either do this in a toaster oven or by roasting at 350 degrees for about 6 minutes. Keep a close eye on them to make sure they don't burn.
  • Put pistachios in a blender (reserve a few for topping your salad), along with the garlic, lemon juice, hot water, about 1/3 cup extra-virgin olive oil, salt, and pepper.
  • Blend well, until the mixture is smooth. If you want a thinner dressing, continue to slowly pour in olive oil and blend. Taste. Add more salt and pepper if needed.
  • Toss kale and fennel with dressing until very well coated.
  • Serve salad on plates and top with extra pistachios, red pepper flakes, and lemon zest.