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Fennel, Kale and Potato Salad with Grainy Mustard Dressing

Print Recipe
Prep Time 20 minutes
Servings: 2 servings
Course: Salad
Ingredients Method

Ingredients
  

  • 1/2 fennel bulb (cored and sliced thin)
  • 2 kale leaves (destalked and sliced thin)
  • 4 small potatoes
  • 1 Tbsp mayonnaise
  • 1 Tbsp grainy mustard
  • 1 Tbsp apple cider vinegar
  • 1/4 lemon (juiced)
  • 1 garlic clove (shredded)
  • 1/4 cup Emmentaller or Swiss cheese (shredded)
  • salt and pepper (to taste)

Method
 

  1. Wrap the potatoes in aluminum foil and place on preheated bbq or oven for 10 minutes on medium high heat. Place the kale and fennel in a bowl. Mix the mayonnaise, mustard, vinegar, juice, and shredded garlic. Add salt and pepper to taste. Once the potatoes have cooled enough to touch, cut into 3-4mm slices and add to the bowl. Toss the veggies with the dressing. Serve.