- 1 large bunch lacinato or dino kale (remove stem & chiffonade to 1/8", give a few coarse cross-chops)
- 1/2 large red bell pepper, thinly sliced & cut into 1" pieces
- 1/2 large red onion, finely sliced and coarsely chopped
- 1/2 large fennel bulb (or 1 small - to your taste!), thinly sliced & coarsely chopped
- 1/4-1/2 c Meyer lemon juice
- fresh rosemary & oregano to taste, finely minced
- 2-5 cloves garlic, pressed or very finely minced
- 1/4 c capers, rinsed & coarsely chopped
- 1/4 c pitted kalamata or nicoise olives, coarsely chopped (optional)
- extra virgin olive oil to taste
- fresh ground black pepper to taste
Really, all the work here is in chopping up the vegetables. Once you have the vegetables in the bowl, add a small handful of coarsely chopped capers (rinsed!) and olives. Drizzle with the lemon and olive oil, toss to coat, add chopped herbs and pepper to taste. If you are storing it in the fridge, remember to toss it every so often to move veggies down to the small puddle of dressing in the bottom of the bowl. This salad keeps very well for several days and is very satisfying!
A quick visit to a nutritional calculator provided a rough estimate that this entire salad is about 600 calories - less if you use less than 4 Tb olive oil!
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