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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!
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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