Fennel Salad

No one eats the salad on Thanksgiving day, but this one might convince a few. Found this recipe on bonappetitmag for a Collard Greens Salad With Fried Plantain and Sumac. I didn’t have any right plantain at the time, but this was still just as good without it.


¼ cup extra-virgin olive oil

3 Tbsp. sherry vinegar or red wine vinegar

2 Tbsp. fresh lime juice

2 Tbsp. sumac

1 Tbsp. Dijon mustard

1 Tbsp. mild-flavored molasses

1 bunch collard greens, ribs and stems removed, leaves thinly sliced

1 fennel bulb, fronds reserved, bulb thinly sliced

1 large shallot, thinly sliced

1 cup blueberries


Comes together quickly, add the dressing ingredients together and toss with collard and fennel and let sit for about 10 minutes before serving.

Fennel and Blueberry salad
Fennel and Blueberry salad