Roasted Kale and Fennel Salad with Avocado Caesar Dressing
Ingredients
For the Roasted Kale Salad
1bunch kale leaves
Extra-virgin olive oil
1fennel bulbleafy greens reserved
1small seedless cucumber
½cuproasted almond slices
¼cupcrumbled feta cheese
Lemon zest
Kosher salt and freshly ground black pepper
½cuprotisserie chicken breastoptional
For the Avocado Caesar Dressing
1 ½large avocados
3clovesgarlic peeled
¼cupmayonnaise
¼cupolive oil
2anchovies packed in olive oil
Juice of one lemon
Fresh cracked black pepper
Instructions
For the Roasted Kale Salad
Stem washed and dried kale leaves and place on a baking sheet lined with foil. Lightly drizzle with extra virgin olive oil then sprinkle with kosher salt and freshly cracked black pepper. Place in a preheated oven at 400 degrees F and cook for 3-5 minutes or until leaves become crispy on the edges then remove from oven and set aside.
Slice white part of fennel bulb into very thin layers and remove some of the leafy sprigs from the stems and set aside for garnish. Thinly slice the cucumber.
Layer the kale leaves on a plate or serving dish and layer the fennel bulb slices and cucumber, sprinkle with roasted almonds and crumbled feta cheese. Garnish with lemon zest and freshly ground black peper and kosher salt. Serve with Avocado Caesar Dressing.
For the Avocado Caesar Dressing
Place all ingredients in a food processor or [blenderhttp://www.amazon.com/gp/product/B008RA58CA/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B008RA58CA&linkCode=as2&tag=foodiecrush-20] and blend on high for one one half minutes.