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