Dinosaur Kale Salad with Meyer Lemon Fennel Seed Vinaigrette and Garlic Chips

The floral tang of Meyer lemon and sweet grassy hint of licorice from fennel seeds makes this kale salad as flavorful as it is beautiful. Kale's sturdy geens don't wilt once dressed, so it looks and tastes fresh even if made hours ahead, perfect for pot lucks and buffets!

makes 8 servings

1 Meyer lemon
2 teaspoons fennel seeds, crushed
2 tablespoons fresh parsley, chopped
¼ teaspoon black pepper, freshly ground
¼ teaspoon sea salt
¼ teaspoon Urfa Biber chile flakes, or Aleppo pepper flakes*
¼ cup extra virgin olive oil 
1 bunch dinosaur kale, about 6 ounces once de-stemmed
¼ cup thinly sliced garlic cloves, 5-7 cloves
3 tablespoons olive oil
¼ cup pine nuts, toasted
¼ cup parmesan cheese, grated
flake salt and ½ teaspoon crushed fennel seeds for final garnish

Wash & spin or pat dry the kale leaves. Remove the thick center stem from each leaf and tear the leaves into salad-sized pieces of your desire. Set aside in a large mixing bowl.

Zest and juice the lemon into a small bowl. You should have about 2 ½ tablespoons. If you are a little shy you can add additional lemon juice or cider vinegar. Add the parsley, black pepper, salt, and chile flakes and mix to combine. Slowly drizzle the olive oil into the lemon juice mixture while whisking briskly. Taste and adjust the seasonings as desired.

Pour the vinaigrette over the kale leaves and toss to combine. Set aside.

Using a mandolin or very sharp knife, slice the garlic cloves very thin. Place 3 tablespoons of olive oil in a small sauté pan over a low heat. Add the garlic slices and let cook until they begin to turn golden in color. Don't let them cook to a golden brown color, or they will taste slightly bitter. Strain the garlic chips and reserve the garlic infused olive oil for another use. Place the garlic chips on a paper towel to drain.

Add the toasted pine nuts, garlic chips and parmesan cheese to the kale and mix well to combine. Let the kale marinate in the dressing for at least an hour before serving. This salad holds up very well and can easily be made 4-6 hours ahead and kept in the refrigerator. Garnish with a sprinkle of flake salt and freshly crushed fennel seeds right before serving.

*Urfa Biber and Aleppo pepper chile flakes are available at many specialty spice shops and online. Read about both of these peppers in the chile pepper entry of our Spice Library.