A refreshing salad in honour of our special spring green sampling day! This versatile salad can be made with your favourite type of salad greens. Canadian Living magazine suggests that if you prefer to substitute the baby kale, you can use mixed baby greens, arugula or torn red or green leaf lettuce. If you don’t like dill, the licorice-like flavour of tarragon compliments the fennel well.
A refreshing salad in honour of our special spring green sampling day! This versatile salad can be made with your favourite type of salad greens. Canadian Living magazine suggests that if you prefer to substitute the baby kale, you can use mixed baby greens, arugula or torn red or green leaf lettuce. If you don’t like dill, the licorice-like flavour of tarragon compliments the fennel well.
| Servings |
| 10-12servings |
| Servings |
| 10-12servings |
Ingredients
- Lemon Dill Dressing
- 1/3 cup extra virgin olive oil
- 3 tbsp lemon juice
- 1 tbsp Dijon Mustard
- 1/4 tsp pepper
- pinch salt
- Salad
- 12 cups baby kale packed
- 2 cups fennel shaved
- 1/2 cup parmesan cheese shaved
- 2 tbsp fresh dill chopped
- 1/2 cup pepitas tossed
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- For lemon dill dressing: In large bowl, whisk together oil, lemon juice, mustard, honey, pepper and salt (make ahead – refrigerate in airtight container for up to 3 days; whisk before using).
- For salad: Add kale, fennel, Parmesan and dill to dressing, toss to coat. Sprinkle with pepitas.
- Source: Canadian Living magazine.
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