Kale Salad with Snap Peas, Shaved Fennel & Carrot and Toasted Walnuts

Snap peas just arrived at my local farmer's market. Fennel is in season and the kale and carrots are still very good. Adding them together was the inspiration for this recipe. A tasty meyer lemon vinaigrette ties the whole thing together very nicely. Enjoy with something like the nice savory, gluten-free buckwheat ~ oat ~pumpkin muffin seen in this image. (Recipe for muffin to follow soon).IMG_0707


Shaving fennel


  • 1 bunch of kale, very finely cut
  • 2 small carrots (choose the fresh ones with the greens on them), shaved
  • 1 small fennel, shaved
  • 1/2 cup of snap peas cut into small chunks
  • 1/4 cup of walnuts, toasted

Use a swiss potato peeler (by Kuhn-Rikon) to shave fennel and carrots; available at Sur La Table for under $5.00. This is a fabulous tool that you will use over and over again. Works great to peep pumpkins too! See image.


  • 2 tablespoons olive oil

    Toasting Walnuts

  • 1 tablespoon apple cider vinegar
  • 1 table spoon of meyer lemon juice
  • 1 teaspoon of dijon mustard
  • 1 teaspoon of meyer lemon zest
  • salt and pepper to taste


  1. Mix all the dressing ingredients in a bowl, whisk well.

    Meyer Lemon Vinaigrette

  2. Toast walnuts in a non-stick pan (preferably cast iron), do not use oil, just slowly warm over low heat and stir to avoid burning them.
  3. Add salad ingredients, mix well, enjoy!

Serves 4, makes for a nice lunch salad, almost too much for a side dinner salad.


Try Something New: Parmesan Baked Fennel

While not very well known here, Fennel is a very popular vegetable in all of Europe. Growing up we had a version of  this dish, but because it was a bit bland and boring and changed some of the ingredients and voila!, this this very tasty version was born. The preparation of this dish takes hardly any time, but the baking does.


  • Fennel (2 per person if it is a large side dish, 1 if it is a small side dish)
  • Parmesan, freshly graded
  • Red pepper flakes
  • Nutmeg, ground
  • Aluminum foil or baking dish cover



  1. Preheat oven to 425
  2. Cut the greenery, stalks and any bruised parts off and cut fennel lengthwise in half

    fennel with parmesan and red pepper flakes

  3. Sprinkle each with about 1 tablespoon of parmesan
  4. Sprinkle some of the fennels with red pepper flakes, the others with grated nutmeg
  5. Place on baking sheet or pan and put in the oven
  6. Bake for 25 - 30 minutes, check periodically to make sure that the tops are not browning too much.
  7. Cover with aluminum foil or baking dish cover after about 25 -30 minutes to avoid further browning of tops. Bake for 10 - 15 more minutes until soft when poked with a knife.
  8. Serve and enjoy!

Note: the outermost layer of the fennel might be a bit though. I don't mind it and eat it all, but some people choose to remove that part and eat only the inside.