Spicy Kale & Fennel Salad with Lemon Vinaigrette

Summer time is here! At least if feels like it! We love making fresh salads this time of year, especially with healthy kale, and licorice-y fennel. This colorful spicy kale and fennel salad will make your tastebuds do a happy dance and the lemon vinaigrette provides the music. We’ve loaded this salad with all kinds of healthy goodies, like edamame, bean sprouts, jalapeños, and fresh cilantro. So fresh tasting, you will definitely want to bring this awesome salad to your next summer picnic!

Spicy Kale & Fennel Salad with Lemon Vinaigrette
 
Author:
Serves: 4
Ingredients
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon rice vinegar or mirin wine
  • 1 tablespoon Dijon mustard
  • Pinch of salt and pepper
  • ¼ cup extra virgin olive oil
  • 2 large fennel bulbs, halved and sliced thinly on a mandoline
  • ½ cup red onion, sliced thinly on a mandoline
  • 8 ounce bag of baby kale, stemmed and chopped
  • 2 large jalapeño peppers, thinly sliced on the mandolin
  • 1 cup bean sprouts
  • ½ cup edamame, shelled
  • ½ cup fresh cilantro, stemmed and chopped
  • 1 tablespoon toasted sesame seeds
Instructions
  1. To make the vinaigrette: In a mixing bowl, whisk together the lemon juice, rice vinegar, mustard, salt and pepper. Slowly whisk in the olive oil until well incorporated and light yellow in color. Set aside.
  2. In a large salad bowl, toss together the fennel, red onions, kale, jalapeño peppers, bean sprouts, edamame, and cilantro. Toss the dressing into the salad, sprinkle with sesame seeds, and serve immediately.

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Bean Thread Noodles with Chicken

Bean Thread Noodles with Chicken

Main, Poultry | September 27, 2016 | By

I do love Italian food, but listen up peeps!  Who needs pasta when these no-cook bean thread noodles soak up the flavors in this awesome, easy Asian dish!?  The Thai “magic paste” is the secret ingredient here that really highlights this recipe.  Add your favorite protein (this one’s with ground chicken), the crunch of chopped peanuts, and top with bean sprouts for a meal you won’t soon forget!  

Bean Sprouts (or “mung beans” as they’re known in Asia) are a great topper for this dish!

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Bean Thread Noodles with Chicken
 
Author:
Serves: 4
Ingredients
  • 8 oz. vermicelli bean thread noodles
  • 2 tablespoons canola oil
  • 1 tablespoon Thai magic paste (see recipe below)
  • ¾ pound minced ground chicken
  • 1 Thai red chili pepper, seeded and chopped
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon light brown sugar
  • 2 tablespoons rice vinegar
  • 8 ounces bean sprouts
  • 3 green onions, sliced
  • 2 tablespoons unsalted peanuts, chopped
  • ½ cup fresh cilantro, chopped
Instructions
  1. In a large bowl, pour boiling water over the noodles and let sit for 10 minutes. Strain and set aside.
  2. In a small bowl, whisk together the soy sauce, fish sauce, sweet chili sauce, brown sugar, and rice vinegar. Set aside.
  3. Heat oil in a large wok over medium-high heat. Add the magic paste and the ground chicken. Brown the chicken and break up into small pieces, around 5-7 minutes. Add in the red chili pepper, bean sprouts and green onions. Stir fry about 2 minutes.
  4. Add the noodles to the wok, along with the sauce mixture and combine all ingredients well until heated through. Garnish with cilantro and peanuts.
  5. Thai Magic Paste:
  6. ½ cup fresh cilantro, leaves and stems
  7. ½ tsp. ground white pepper
  8. cloves garlic
  9. Tbsp. fish sauce
  10. Place all ingredients in a food processor or blender. Ground into a fragrant green paste. Store in the refrigerator for up to a week or freeze.
Notes
Adapted from: “The Food and Cooking of Thailand” by Judy Bastrya and Becky Johnson