Kale and Fennel Caesar

Recipe courtesy of Candice Kumai

4 cups Italian kale
1 fennel bulb, trimmed
1/4 cup toasted sunflower seeds
1 (3.5-4 ounce) can sardines packed in olive oil, oil reserved
Caesar Dressing:
1 egg yolk
1 tbsp balsamic vinegar
1 tbsp roasted garlic
1 tbsp lemon juice
2 tbsps extra virgin olive oil
1 tbsp reserved sardine oil from can
1/4 tsp fresh black pepper
1/8 tsp sea salt
To make the salad:
Thinly slice the kale into ribbons. Cut the fennel bulb in half, then thinly slice it into half-moons, preferably on a mandoline.
To make the dressing:
In a large salad bowl, combine the egg yolk, balsamic vinegar, roasted garlic, and lemon juice. Whisk well. Stream in the olive oil and reserved sardine oil, slowly whisking to emulsify the egg and oil. Add pepper and sea salt as needed.
To serve:
Add the kale and fennel to the salad bowl and toss well to coat with Caesar dressing. Add the sunflower seeds, plate up, and top with the sardines

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