Description
Delicious bites of salami and roasted red peppers are embedded into this chopped italian kale salad for a healthy yet hearty dish. Meal prep this for lunches throughout the week, or bring it to a poolside gathering for a refreshing and fiber packed side dish!
Ingredients
- 2 bunches of lacinato kale, finely chopped
- 4 ounces of salami
- 1 Roasted red pepper, about 4 ounces
- 1/3 cup pepperoncini
- 3 persian cucumbers, chopped
- 1/4 cup finely chopped parsley
- 1 small bulb Fennel, mandolin’d, then chopped
- 1/3 cup chopped cheese (i used toma cheese)
For the vinaigrette:
- 1 lemon, juiced
- 1 teaspoon dijon mustard
- 1 clove garlic, finely minced
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- Black pepper
Instructions
- Wash and dry the kale. Chop either using a food processor by pulsing a few times or chopping by hand. Add this to a large bowl
- Thinly mandolin the fennel, then chop this into ⅛” pieces. Add this to the bowl.
- Chop the cucumbers into ¼” pieces and also add this to the bowl.
- Finely chop the parsley and pepperoncini.
- Chop the salami, cheese, and red bell peppers. Aim to cut each of these to be the size of a dime.
- Finely mince the garlic. Add this to a glass jar or bowl. Make the dressing by adding in the remaining ingredients. Whisk well, taste, and adjust seasoning as desired.
- Right before serving, add the dressing to the salad. Toss well, season with more salt and pepper as desired, and serve.
Notes
Tip 1 – Use a mandolin to shave the fennel before taking a knife and finely chopping it. This helps get it thinner and easier to cut!
Tip 2 – Keep your salami in the refrigerator and COLD until you need to slice it. Once it starts to get warm, the fat will make it difficult to cut.
Tip 3 – To make the vinaigrette, start by adding the lemon juice to a clear jar. Instead of measuring out the oil, you can just look at the jar and add enough oil so that the lemon juice is 1/3 of the oil.
- Prep Time: 30 minutes
- Category: Salad
- Cuisine: American