Grilled Kale and Fennel Salad
It happens from time to time to the enthusiastic carnivore griller. That is, the inevitable request… “can you make a vegetarian dish?” BBQ Brian was reluctant to do this… honestly, he was. But somehow it’s become a “go-to” salad at his home. It’s yummy, easy to do and well, at the end of a meal it all seems to be gone. Go figure.
1/4 cup olive oil
1 lemon, juiced
1/4 cup apple cider vinegar
2 TB maple syrup
1 TB Slow Smoke Gold BBQ Sauce (or your favorite mustard)
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1-2 bunch kale – rinsed
1 bulb fennel – sliced
1 bell pepper – red – halved
1-2 TB Peppered Bovine Premium Seasoning (or simply salt and pepper)
2-4 TB Pumpkin or sunflower seeds or toasted almonds (optional) (another idea is dried fruits like cranberries)
In a bowl, whisk together the dressing ingredients. Refrigerate the dressing in an airtight container until needed. In a large salad bowl, toss the kale and fennel with olive oil and the Peppered Bovine seasoning.
Preheat your grill to medium heat and grill the fennel and peppers until it is tender. Start grilling the kale until it has taken on some color and some parts have become limp meanwhile other areas crisp. Cut the vegetables into bite size pieces and toss in a bowl to blend. Add the vinaigrette and toss once again. Serve family style.
A nice addition or garnish for this salad is pumpkin or sunflower seeds.