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Lacinato Kale Salad with Comté, Fennel, Walnuts & Apricots

Servings: 4 -6
Author: Nicki Sizemore


  • 1 small garlic clove , grated on microplane or smashed to a paste with a knife
  • 3 tablespoons fresh lemon juice
  • Sea salt and freshly ground black pepper
  • 4 tablespoons good quality extra virgin olive oil
  • 8 ounces (1 small bunch or ½ big bunch) lacinato (Tuscan) kale, center ribs removed
  • 1 medium fennel bulb , shaved on mandoline or very thinly sliced
  • 1/4 cup dried apricots , thinly sliced
  • 1/4 cup coarsely chopped toasted walnuts
  • Chuck of Comté cheese for shaving


  • In a small bowl, combine the garlic, lemon juice and a pinch of salt and pepper. Whisk in the olive oil until combined.
  • Thinly slice the kale crosswise into ribbons. Place the kale in a large salad bowl along with the fennel and apricots. Pour the dressing over the salad and season with a pinch of salt and pepper. Toss well to coat. Let sit 5-10 minutes. Add the walnuts, and shave a good amount of Comté cheese over the top using a vegetable peeler. Toss again and taste. Add additional olive oil and/or salt and pepper as needed. Serve.