This salad will have those who think they don’t like kale going for seconds! By massaging the kale to make it silky soft, dressing it up with a lemony vinaigrette, adding sliced fennel, orange, and dried apricots—then topping it with crunchy almonds—you’ll have a simple salad that will steal the show.
1large blood orange,peeled, sectioned, and finely chopped
1/2small red onion,finely chopped
1/2cupchopped unsulfured dried apricots
1/4cupsliced almonds of chopped cashews
In a small bowl, whisk together the olive oil, lemon juice, vinegar, dill, salt, and pepper. Set aside.
Cut off the fennel stalks about 1 inch from the bulb; chop two of the stalks and set aside. Cut a thin slice from the root end and discard. Remove any wilted outer layers with a vegetable peeler. Stand the bulb upright and cut in half. Cut away and discard the tough core from each half. Use a mandoline set at 1⁄8 inch or a sharp knife to thinly slice the fennel bulb. ( You need 1 cup of fennel slices for this recipe.)
Add the chopped kale to a large bowl. Drizzle the dressing over the kale; massage to coat. Add the sliced fennel, fennel stalks, blood orange, onion, dried apricots, and almonds. Toss to combine.