If you are looking for a good salad that is easy to make and great for a cookout, then look no further. Made with fresh, crisp fennel, this salad has a slight anise flavor (from the fennel) playing against the sweetness of the grapes. The salad can be served with any grilled meat or seafood. It's a lovely alternative to the standard garden salad.
You can find fennel at the supermarket but I encourage you to look for it at your local farmer's market. That way, you are sure to get the crispiest, freshest fennel.
Fennel and Grape Salad
In a large bowl, toss together the fennel, grapes, celery, onion, and parsley. In a small bowl, whisk together the lemon juice, garlic, mustard, salt, and pepper. Drizzle in the olive oil while whisking. Pour vinaigrette over the salad and toss together to mix well.
The salad can be made up to 1 day ahead of time. Keep refrigerated until read to serve.
Looking for more ways to incorporate kale into your diet? I'm sure some of you are, but perhaps there's a few of you sitting there asking, "What's the deal with all the kale?" Well, it just so happens that kale is good for you. Shocking, I know. It's one of those dark green vegetables that seems to be poking its head everywhere. Kale chips. Kale soup. Kale smoothies.
Now, Kale Slaw.
And why not? Sure, cabbage is good for you but if you want even more vitamins and minerals, opt for kale. And ... I made this slaw even healthier by using yogurt instead of mayo. I created this recipe back in February during my dietetic internship where it was served in the hospital cafeteria along side Smoked Brisket Posole and Cherry Cobbler (don't worry... recipes will follow). The result? People liked it. Really. You see, kale can be good, especially if put it with strong tasting foods like apples and onions. I won't make anything that I will not eat first. Not only did the folks at the hospital like it, it also passed the test with my husband who is not the biggest fan of kale.
So... there you have it. Kale Slaw. Try it. You might like it.
Kale Apple Slaw
In a bowl, whisk together the yogurt, honey, sugar, cider vinegar, mustard, and olive oil. Season to taste with the salt and pepper. Refrigerate until ready to use.
In a large bowl, toss together the kale, red onion, apple, and walnuts. Add the dressing and toss to coat the mixture well. Refrigerate for at least 30 minutes before serving. Can be made 1 day ahead (actually it tastes better the next day). Serve cold.
Lentils: Pantry Gems by Marcy Gaston