Chopped Kale Salad with Pistachio Dressing
This is officially the best kale salad ever. An incredibly easy-to-make side dish or appetizer, this Chopped Kale Salad with Pistachio Dressing will drive any kale lover crazy and will turn any anti-kale-er into a full-on kale fanatic!
Prep Time15 mins
Cook Time6 mins
Total Time21 mins
Servings: 4 people
- 3 cups chopped kale
- 1/2 fennel bulb, thinly sliced
- 1/2 cup shelled pistachio nuts (about 60 pistachios)
- 2 cloves garlic
- 1/2 tsp lemon zest
- 2 Tbsp freshly squeezed lemon juice
- 1/4 cup hot water
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
- 1/2 tsp hot pepper flakes
Put chopped kale and sliced fennel in a large bowl.
Place pistachios on a foil-covered baking sheet and lightly toast. You can either do this in a toaster oven or by roasting at 350 degrees for about 6 minutes. Keep a close eye on them to make sure they don't burn.
Put pistachios in a blender (reserve a few for topping your salad), along with the garlic, lemon juice, hot water, about 1/3 cup extra-virgin olive oil, salt, and pepper.
Blend well, until the mixture is smooth. If you want a thinner dressing, continue to slowly pour in olive oil and blend. Taste. Add more salt and pepper if needed.
Toss kale and fennel with dressing until very well coated.
Serve salad on plates and top with extra pistachios, red pepper flakes, and lemon zest.