Kale and Fennel Salad Creamy Pistachio Dressing
I am such a pistachio fan and this is one of my favorite ways to enjoy them. This is my go-to salad for homemade pizza night!
Ingredients
- 2 heads Stemmed, Chopped Curly Kale
- 1 large bulb Fennel, cored and thinly sliced
- 3/4 cup Roasted lightly salted pistachios I use wonderful lightly salted
Dressing
- 1/2 cup Roasted lightly salted pistachios I use wonderful lightly salted
- 2 large Cloves garlic
- 1 tsp lemon zest (about the zest of 1 lemon)
- 2 medium lemon, juiced
- 1 cup boiling water (for soaking pistachios, reserving 1/3 cup for the dressing)
- 1/2 cup olive oil
- 1-2 tbsp of honey (to taste)
- 1 tsp salt I like Redmonds Real Salt
- 1 tsp pepper to taste
Instructions
- Prepare the fennel. Cut in half once, then slice thinly with a sharp knife.
- Chop and de-stem the kale (or, organic buy pre-washed, chopped kale from the grocery)
- Soak your pistachios for 15 minutes in the boiling water. Drain the pistachios, reserving about 1/3 cup of the warm water.
- In a blender, combine the garlic, salt, pepper, lemon juice and zest, honey, 1/2 cup toasted pistachios (soaked), reserved hot water, and 1/2 cup of oil. Blend until smooth + creamy. Taste and add any additional water or salt to taste and desired consistency.
- Combine the kale, fennel, and dressing, and toss (I massage with my hands)
- Serve with the remaining lightly salted, toasted pistachios
