Provider Farm

From our fields, for your family

Kale, fennel and pistachio salad

I had a salad like this and have been obsessed with ever since eagerly anticipating the fennel harvest. This is the best kale salad there is and I hope it'll make you obsess about kale salads too!
    • 3 cups chopped kale
    • 1/2 fennel bulb, thinly sliced
    • 1/2 cup shelled pistachio nuts (about 60 pistachios)
    • 2 cloves garlic
    • 1/2 tsp lemon zest
    • 2 Tbsp freshly squeezed lemon juice
    • 1/4 cup hot wate
    • 1/2 cup extra-virgin olive oil
    • Salt and pepper to taste
    • 1/2 tsp hot pepper flakes



Put chopped kale and sliced fennel in a large bowl.
Place pistachios on a foil-covered baking sheet and lightly toast. You can either do this in a toaster oven or by roasting at 350 degrees for about 6 minutes. Keep a close eye on them to make sure they don't burn.
Put pistachios in a blender (reserve a few for topping your salad), along with the garlic, lemon juice, hot water, about 1/3 cup extra-virgin olive oil, salt, and pepper.
Blend well, until the mixture is smooth. If you want a thinner dressing, continue to slowly pour in olive oil and blend. Taste. Add more salt and pepper if needed.
Toss kale and fennel with dressing until very well coated.
Serve salad on plates and top with extra pistachios, red pepper flakes, and lemon zest.