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Marathon Green Salad


This salad requires some other green with a strong personalit­y, such as arugula or kale, to balance the fruity levity of the fennel. I only use black kale, aka dino kale, aka a bunch of other names. It’s so much more tender, and I also give it a squeeze as I add it to the salad, which loosens it further. The toasted pine nuts really bring it home, with their toasted nuttiness and resin-y flavor compliment­ing that of the fennel.

½ red onion, thinly sliced

1 teaspoon salt

¼ cup lemon juice

¼ cup white wine vinegar or white balsamic vinegar

1 cup olive oil

2 garlic cloves, shredded, minced, pressed or mashed

2 tablespoon­s minced mint

One fennel bulb, trimmed and sliced

4 cups other greens, like arugula, chopped black kale, parsley, spinach or lettuce

¼ cup toasted pine nuts or slivered almonds

Combine all of the ingredient­s except the fennel, greens and pine nuts. Taste and adjust as necessary. Massage the kale, if using, by squeezing it vigorously in your hands. Add the greens to a large bowl, and pour the contents of the other bowl over the leaves. Stir gently by lifting from the bottom. Garnish with the toasted nuts and serve.

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