Balancing Your Meal
When we are making a rich main dish, such as a Standing Rib Roast, we definitely like to complement it with a light, green salad. But that doesn’t have to mean boring. Just take a look at the images for our Fennel, Kale & Parsley Salad with Clementines & Olives. It is light, cool, refreshing and packed with juicy sweet and salty flavor.
The salty Kalamata olives and the sweet clementines make a great combo, and tossing them with thinly shaved crunchy fennel, Lacinato kale and an abundance of chopped parsley creates a salad that is more than a sum of its parts. Clementines are super easy to peel, which means this salad comes together quite quickly, too. We use our Sherry Vinaigrette as the perfect dressing for this salad.
Buy In Bulk
We like to buy the olives from the bulk “bar” at our local market, which allows us to buy just what we need, making them very economical. That said, if you have some extra olives around, you will find ways to use them and they can add fabulous salty flavor to many dishes – so buy extra!
We like to think of citrus as a bit of winter sunshine. We might be missing our summer melons and berries, but between the Mandarins, clementines, navel oranges and blood oranges, we have many sweet treats from which to choose.
Here we used clementines for their ease of prep but if you have access to Cara Cara oranges, which have a pinkish-orange flesh and super sweet flavor, or dramatic blood oranges, by all means, take advantage.
Any which way you will want to carefully peel the rind and pith away from whatever citrus you are using.
Fennel, Kale & Parsley Salad with Clementines & Olives
Fennel, Kale & Parsley Salad with Clementines & Olives. It is light, cool, refreshing salad and packed with juicy sweet and salty flavor. Beautiful for dinner parties too!
Low FODMAP Serving Size Info: Makes about 4 cups (960 ml); about 6 to 8 servings
- 1 medium head of fennel
- 1 small bunch Lacinato kale, washed and dried
- 1 large bunch flat leaf parsley
- 2 clementines
- 1/2 cup (54 g) pitted Kalamata olives, quartered lengthwise
- 1 batch Sherry Vinaigrette
Prepare the fennel by trimming away the root end, stalks and fronds. (You can save them to use for stock). Quarter the bulb and remove the hard inner core. Slice the bulb crosswise into very thin slices. I like to use a mandoline but you can use a sharp chef’s knife. Measure the sliced fennel and place in a large mixing bowl.
Strip the kale of any tough stems. Finely julienne enough kale, cutting crosswise, to equal half the amount of the fennel; add to bowl. Chop enough flat leaf parsley to create an equal amount to the kale. Toss in with the fennel. Peel the clementines and remove as much of the white pith as possible; add them to the bowl along with the olives.
Dress the salad with just enough Sherry Vinaigrette to lightly coat. I like to dress this salad at least 3 hours ahead to allow flavors and textures to improve. Refrigerate during the waiting period. Don’t serve ice cold, but don’t serve at room temp either; aim for slightly chilled for best results. Salad may be made up to 6 hours ahead, or, you can even prep all the greens the day before and then finish the salad the day of.