Warm Kale Salad with Broccoli Rabe, Caramelized Fennel, Roasted Parsnips + Lemon Rosemary Vinaigrette

If yous’re into heartier salads, this 1’s for y'all. This recipe would be especially good alongside approximately grilled salmon or chicken on top. I take a serious matter for caramelized fennel. I ofttimes simply eat it evidently roasted..it’s SO practiced! The parsnips at the farmers market have been gorgeous lately as well. They add such a bully season as well as texture to the salad. I likewise dearest the bitter gustatory modality of broccoli rabe, then if you lot’re into that you’ll LOVE this, and if non, experience complimentary to sub more than kale or broccolini!

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Warm Kale Salad amongst Broccoli Rabe, Caramelized Fennel, Roasted Parsnips + Lemon Rosemary Vinaigrette

Prep Time xx minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings two -three

Author Molly (Spices inward My deoxyribonucleic acid)

Ingredients

• 
  For the dressing:
  


• 
  i
  large shallot, finely chopped
  


• 
  ii
  tsp.
  chopped fresh rosemary
  


• 
  i
  tsp.
  dijon mustard
  


• 
  ane
  tsp.
  lemon zest
  


• 
  ii
  T.
  lemon juice
  


• 
  2
  T.
  champagne vinegar
  


• 
  1/iv
  c.
  olive fossil oil
  


• 
  one/4
  tsp.
  salt
  


• 
  one/iv
  tsp.
  pepper
  


• 
  For the salad:
  


• 
  v
  large parsnips (cut into ane/two'' cubes)
  


• 
  iii
  T.
  olive crude, divided
  


• 
  one
  T.
  chopped fresh rosemary
  


• 
  one/two
  tsp.
  garlic pulverization
  


• 
  2
  fennel bulbs, thinly sliced
  


• 
  1
  head Tuscan/lacinato kale, de-stemmed in addition to thinly sliced
  


• 
  ane
  small-scale bunch broccoli rabe, cutting into ane'' pieces
  


• 
  1
  clove
  garlic, chopped
  


• 
  one/two
  c.
  sliced almonds, toasted (I toast mine on med/depression rut inward a dry skillet for a few minutes until gilt)
  


• 
  common salt together with pepper
  

Instructions

1. 
   
   Preheat oven to 400℉. Add parsnips, ane T. olive petroleum, rosemary, garlic pulverisation, too common salt too pepper to baking sheet. Toss to coat. On a class baking canvas (or same if yous tin can correspond it), add together fennel, ane T. olive crude oil, table salt in addition to pepper, and toss to coat. Place both baking sheets in oven and roast for xx-25 minutes or until caramelized together with aureate, tossing occasionally.
   
   


2. 
   
   Make the dressing. Heat a minor drizzle of olive rock oil inwards a small skillet over medium/high estrus. Add chopped shallot and sauté for five minutes more or less, stirring often until caramelized in addition to gilt. Let cool. In a medium bowl, whisk together shallot, rosemary, dijon, lemon juice and zest, champagne vinegar, salt, in addition to pepper. Slowly current inwards olive rock oil, whisking to combine. Set aside.
   
   


3. 
   
   While parsnips together with fennel are roasting, heat one T. olive fossil oil in a large skillet. Add garlic and sauté for 30 seconds or until fragrant. Add broccoli rabe in addition to sauté for a infinitesimal or two, so add together the kale together with sauté for some other 2-three minutes or until wilted. Stir inward a tablespoon or two of the dressing, as well as flavor with salt as well as pepper to taste.
   
   


4. 
   
   To serve, summit kale too broccoli rabe amongst roasted parsnips, fennel, together with toasted almonds. Drizzle alongside dressing too sprinkle with toasted almonds. Add a squelch of lemon also, if desired!