Guest Blogger: Lauri Bosserman’s Roasted Kale and Fennel Salad
Lauri lives in Virginia horse country, near our farm, and has just opened a brand new wellness studio. It’s her dream come true, and since I’ve mentored Laurie on her business, I’m thrilled to see her success.
She’s shared a recipe for Flexible Vegetarians and Healthy Omnivores.
Ingredients
For the Roasted Kale Salad:
1 bunch kale leaves
Extra-virgin olive oil
1 fennel bulb, leafy greens reserved
1 small cucumber
½ cup toasted almond slices
¼ cup crumbled feta cheese
Lemon zest
Sea salt and freshly ground black pepper
1/2 cup of organic chicken breast or grilled wild-caught salmon or halibut (optional)
For the Avocado Dressing:
1 and 1/2 large avocados
3 cloves garlic peeled
1/4 cup olive oil
2 anchovies packed in olive oil (optional)
Juice of one lemon
Fresh cracked black pepper
Preparation
For the Roasted Kale Salad:
1. Stem washed and dried kale leaves and place on a baking sheet lined with parchment. Lightly drizzle with extra virgin olive oil then sprinkle with sea salt and freshly cracked black pepper. Place in a preheated oven at 400° F and cook for 3-5 minutes or until leaves become crispy on the edges then remove from oven and set aside.
2. Slice the white part of a fennel bulb into very thin slices. Remove some leafy sprigs from the stems and set aside for garnish. Thinly slice the cucumber.
3. Layer the kale leaves on a plate or serving dish and layer the fennel bulb slices and cucumber on top. Sprinkle with toasted almonds and crumbled feta cheese. Garnish with lemon zest and freshly ground black pepper and sea salt. Serve with Avocado Caesar Dressing.
For the Avocado Caesar Dressing:
Place all ingredients in a food processor or blender and blend on high for 1 and 1/2 minutes.
Learn more about Lauri and her Well and Good Studio at www.wellandgoodstudio.com. You can also connect with her on Facebook here.
Thanks Lauri!
