Kale Salad with Fennel and Almonds


  • 1 pound kale
  • 1 bulb fennel, cored and very thinly sliced
  • 1/2 cup toasted sliced almonds
  • 1/2 cup dried cranberries
  •  3 ounce thinly shaved parmesan cheese
  • Kosher salt and freshly ground pepper, to taste
  • 3/4 cup lemon vinaigrette

Something this good for you, shouldn’t taste this wonderful!


Stack as many of the kale leaves as you can easily handle at one time on top of each other on a cutting board. With a large sharp knife, slice them into thin strips, no more than 1/2 inch thick. Put the kale in a salad bowl.

Add the fennel, almonds, and cranberries and toss to mix. Scatter the shaved parmesan over the salad and season to taste with salt and pepper. Sprinkle the vinaigrette over the salad, toss gently but thorougly. Serve