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!
- 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
- 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.
- 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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This super easy, crazy delicious Spicy Scallop Crudo recipe was inspired by a starter dish I had at my favorite wine tasting bar, Stem Wine Bar. These succulent scallops cook themselves in citrus juices, just like ceviche. We threw in every citrus under the sun — lemons, limes, oranges, and grapefruit. Just four hours later and, voilà, you will not believe how amazing these taste! We’ve added some heat with jalapeños and shaved radishes, and brightness with colorful cilantro and red bell peppers. Serve them in a scallop shell or martini glass. So impressive!
These delectable scallops will cook themselves in the citrus juices, making it such an easy appetizer. Impressive too!
- ¾ pounds fresh sea scallops
- 2 lemons freshly squeezed
- Zest from one orange and freshly squeezed
- 1 lime freshly squeezed
- 1 ruby red grapefruit, freshly squeezed
- 1 large garlic clove, crushed
- 1 jalapeño, seeded and thinly sliced
- 4 radishes, thinly sliced
- 2 tablespoons red onion, diced or thinly sliced
- 2 tablespoons red bell pepper, seeded and small diced
- 1 tablespoon fresh cilantro, chopped (more for garnish)
- Pinch of salt & pepper, to taste
- Clean and remove the small muscle from the scallops. Slice the scallops in half length-wise. Set scallops aside.
- In a medium mixing bowl, add the juices from the lemons, orange, orange zest, lime, and grapefruit, stir together well. Stir into the bowl the garlic, jalapeño, radishes, onion, bell pepper and cilantro. Season with salt and pepper. Add in the scallops making sure the scallops are soaking in the juices. Cover and refrigerate for at least four hours (the scallops will cook naturally in the juices). Sprinkle more cilantro on top when ready to serve.