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–+ servings
An overhead image of a large white mixing bowl, which is filled with shaved fennel, kale, radicchio, and orange sections.
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Fennel Orange Salad with Kale and Radiccio

Author - Gena Hamshaw
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yields: 4 servings

Ingredients

  • 1 medium bunch curly kale, stemmed and chopped or torn into bite-sized pieces
  • 1 large bulb fennel, thinly sliced
  • 1 small head radicchio, cored, leaves separated and torn into bite-sized pieces
  • 1 large navel orange, supremed
  • 1 batch orange miso vinaigrette
  • Salt
  • Freshly ground black pepper

Instructions

  • Place the kale into a large mixing bowl. Add a 1/2 cup / 120ml of the vinaigrette. Use your hands to "massage" the dressing into the kale, pressing and working firmly, so that the kale becomes tenderized and very well coated in the dressing. This should take a few minutes.
  • Add the fennel, radicchio, and orange slices to the bowl. Toss the ingredients together. Add additional vinaigrette as needed to dress all ingredients well. Taste and adjust salt and freshly ground black pepper to your liking. Serve or store in an airtight container in the fridge for up to three days.