Dinner Lunch Salad Vegan Winter

Roasted Fennel & Potato Kale Salad with Gremolata Dressing

January 8, 2017

This was supposed to be a New Year’s post, but with a good dose of procrastination and cozy end-of-the-year – let’s just call it by its name – laziness it finds its way to you as a belated Happy New Year’s post. It’s still coming from the heart: May it be indeed a happy, healthy, loving and peaceful new year.

I am very lucky to not have any food allergies and intolerances, but I am again and again surprised at how quickly my body reacts to the (pre- and post-) Christmas overeating, and this not quite in a positive way. I just don’t handle so much sweet and fat food all too well. Without going into detail, I was once more advised to have a proper cleansing to bring everything into balance again. Oh! not easy, especially after this period of constant indulgence…

BUT… still feasible with a bit of discipline and recipes like the one I am going to share with you today, that happen to tick most of the detox boxes and are a pleasure to eat as well.

Even if you’re just feeling fine, you should give it a try, because who wouldn’t mind a light meal after all the festivities?

The salad is ridiculously easy to put together and could be served as a main or side dish. I used Tom Hunt’s super simple method to wilt the kale, that doesn’t require any oil at all. Don’t be afraid when you read below ten cloves garlic – as we roast them whole, with their skin on, I promise they won’t dominate but leave a really nice, understated aroma.

Roasted Fennel & Potato Kale Salad with Gremolata Dressing

Serves 4 as a main dish and 6 as a side dish

Ready in approximately 45 minutes
Cooking time: 30-35 minutes

2 fennel bulbs, washed, dry ends of stalks removed, cut into slices, then cut in half (keep the fennel greens for the gremolata dressing)
10 cloves garlic, skin on, smashed with the back of a knife
4 medium-size, firm potatoes, skin on, washed and cut in 6 pieces
4 tablespoons light olive oil
flaky sea salt, freshly ground black pepper
150g kale, stalks finely chopped, leaves roughly chopped
juice of 1 organic lemon
extra-virgin olive oil to drizzle

Further on, optional:
2 tablespoons of (salted) capers, rinsed and drained

Preheat the oven to 180C.

Place the fennel, potatoes and garlic in a large oven dish or baking tray (so that everything is spread out in one layer) and sprinkle with olive oil, salt and pepper. Place in the hot oven and roast for about 30-35 minutes, until the potatoes are soft and all vegetables are crispy around the edges. Take out of the oven and set aside.

In the meantime, wash the kale, drain slightly, leaving it somewhat wet. Heat a big saucepan over medium heat (no need to add oil), add the kale and 1 tablespoon of water, cover with a lid and sauté for 5 minutes, stirring from time to time. Take off heat and drizzle with lemon juice and olive oil.

For the gremolata dressing:

Fennel greens
2 hands flat-leaf parsley, stalks and leaves, washed and drained
5 tablespoons extra-virgin olive oil
¼ teaspoon flaky sea salt (or more to taste)
1 small clove of garlic, skin removed
zest of ½ organic lemon
1 teaspoon lemon juice

Place all ingredients in a food processor and pulse-blend briefly, just long enough to chop the parsley and garlic without turning it into one homogenous mass. Adjust to taste with lemon juice and salt.

To assemble:

Place the steamed kale in a big salad bowl and add the roasted vegetables together with their juices on top. Pour over a generous amount of the gremolata and top with the capers, if using.

 

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