California Fig, Carrot, Fennel and Kale Salad with Orange Honey Dressing

andrew@bytejockeyz.comRecipes, Salads

Valley Fig Growers

California Fig, Carrot, Fennel and Kale Salad with Orange Honey Dressing

Mix up your kale salad by adding shredded carrots, fennel, and California Figs. Toss it in a tangy orange honey dressing for a salad you will love.
Valley Fig Growers
Nutrition
Servings 6 servings

Ingredients

  • 3 large bunches Tuscan lacinato or dinosaukale, washed, trimmed, patted dry, and finely shredded (about 10½ cups
  • 2 large carrots peeled and finely shredded (about 2 1/2 cups)
  • 2 small to medium parsnips peeled and finely shredded (about 1 cup)
  • 1 medium 1 pounbulb fresh fennel, cored, peeled, and finely shredded (about 1¾ cup(see Kitchen Tips
  • 9 fresh figs stemmed and cut in quarters lengthwise or 1 ¼ cups Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and cut in quarters

Dressing:

  • 1/3 cup orange juice
  • 2 teaspoons poppy seeds
  • 1 teaspoon honey orange blossom preferred
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon toasted ground cardamom see Kitchen Tip
  • 1/4 teaspoon toasted ground cumin see Kitchen Tip
  • 1/2 teaspoon fresh fennel leaves reserved from the fronds minced
  • 1/3 cup olive oil

Instructions

  • Combine the shredded kale, carrots, parsnips, and fennel in a large mixing bowl.
  • In a separate mixing bowl, whisk together the orange juice, poppy seeds, honey, mustard, salt, cardamom, cumin, and fennel leaves and mix until combined. While whisking, drizzle in the oil slowly (see Kitchen Tips).
  • Pour about three-fourths of the dressing over the salad and toss gently to coat lightly.
  • Arrange the figs decoratively on the top of the salad, drizzle the remaining dressing over them, and serve.

Kitchen Tips:

  • To prepare fennel, place it on its side on a work surface and cut out the core by making two angled cuts on either side of it with a sharp knife, to form a triangle shape. Remove and discard the core. Peel off any discolored, shriveled or hard outer layers and discard them. Cut off the feathery leaves; you can discard them or reserve them for garnish or for use in a dressing or other seasoning. You will be left with the fennel bulb and its fronds, or “fingers.” Slice or chop as the recipe indicates. Note that some cooks discard the “fingers” as well; for a chopped salad, they are great. I also save them to infuse a liqueur or create an extract to keep the flavor going year round.
  • To toast spices, pour the ground or whole seeds into a frying pan or cast-iron skillet and set over medium heat. Toast for 10 to 20 seconds, or up to 1 minute, until fragrant. Watch carefully so the spices do not burn.
  • If your bowl wobbles around precariously while you are whisking with one hand and pouring with the other, dampen a kitchen towel and fashion it into a round “nest” on your kitchen counter. Nestle the bowl into it securely and continue whisking and pouring.

Notes

Recipe and photo ©The Weiser Kitchen, Llc, by Tami Ganeles Weiser

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!