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Kale and Fennel Caesar Salad

Kale and Fennel Caesar Salad


For Caesar dressing:

  • 1 egg yolk
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon roasted garlic
  • 1 tablespoon lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon sardine oil
  • 1/4 teaspoon fresh black pepper
  • 1/8 teaspoon sea salt

For salad:

  • 1 bunch (about 4 cups) lacinato or Italian kale, sliced into thin ribbons
  • 1 fennel bulb, trimmed and sliced into thin half-moons
  • 1/4 cup toasted sunflower seeds
  • 1 4 ounce can sardines packed in olive oil, oil reserved for dressing


  1. In a large salad bowl, combine egg yolk, vinegar, roasted garlic, and lemon juice. Whisk well. Stream in olive oil and reserved sardine oil, slowly whisking to emulsify egg and oil. Season with pepper and sea salt. Add kale and fennel, and toss well to coat with dressing. Add sunflower seeds, plate, and top with sardines.

Nutrition Information

Per serving: 267 kcal cal., 20 g fat (3 g sat. fat), 256 mg sodium, 4 g fiber, 11 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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