Kale and Green Bean Salad with Almond and Cranberry

🧂 Ingredients

• 5-6 large kale leaves
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon salt
• 1 medium fennel bulb
• 3 oz green beans
• 2 tablespoons torn mint leaves
• 1/4-1/3 cup lightly crushed toasted whole almonds

  (or toasted slivered almonds)
• 3-4 tablespoons dried cranberries
• grated or sliced parmesan or pecorino romano

  (optional)
• 1/2 teaspoon minced garlic
• 1 1/2 tablespoons white wine vinegar
• 3/4 teaspoon dijon mustard
• 3 tablespoons extra virgin olive oil
• 3/4 teaspoon salt

  (to taste)
• 1/8 teaspoon black pepper

  (to taste)

Instructions

• 1 Wash kale leaves and pat dry, then remove the tough stems. Roughly chop kale
  into smaller pieces. You will have about 5-6 cups (about 80g) of chopped kale.
• 2 Place the kale in a large bowl and massage with 2 teaspoons olive oil and ¼
  teaspoon salt for about a minute to soften it up. Set aside while you prepare
  other ingredients.
• 3 Trim off fennel stems, then quarter the bulb. Discard wilted outer layers and
  remove the tough core if needed. Cut each quarter into thin lengthwise slices.
• 4 Bring a large pot of water to a boil and blanch the green beans for 1-2 minutes
  until crisp tender. Transfer them to a bowl of iced water to stop the cooking
  process. Then pat dry and cut into 2 – 2½ inch long pieces.
• 5 In a small bowl, whisk together all ingredients for the dressing until well
  blended. You can also add all ingredients for the dressing to a small bottle,
  then close it tightly and shake well.
• 6 Add fennel slices and green beans to the large bowl with the kale. Drizzle the
  dressing over the salad and toss to coat. Sprinkle the salad with torn mint
  leaves, almonds, dried cranberries and cheese. Serve right away.

Nutrition Info