It happens from time to time to the enthusiastic carnivore griller. That is, the inevitable request… “can you make a vegetarian dish?” BBQ Brian was reluctant to do this… honestly, he was. But somehow it’s become a “go-to” salad at his home. It’s yummy, easy to do and well, at the end of a meal it all seems to be gone. Go figure.
The key to this recipe is being creative. It uses House of Q’s ‘steak-spice’ called Peppered Bovine to season the vegetables and Slow Smoke Gold mustard sauce to help flavour the vinaigrette.
Grilled Kale and Fennel Salad
Ingredients
- ¼ cup olive oil
- 1 lemon juiced
- ¼ cup apple cider vinegar
- 2 TB maple syrup
- 1 TB Slow Smoke Gold BBQ Sauce
- 1-2 bunch kale – rinsed
- 1 bulb fennel – sliced
- 1 bell pepper – red – halved
- Olive oil
- 1-2 TB Peppered Bovine Premium Seasoning or simply salt and pepper
- 2-4 TB Pumpkin or sunflower seeds or toasted almonds optional (another idea is dried fruits like cranberries)
Instructions
- In a bowl, whisk together the dressing ingredients. Refrigerate the dressing in an airtight container until needed.
- In a large salad bowl, toss the kale and fennel with olive oil and the Peppered Bovine seasoning.
- Preheat your grill to medium heat and grill the fennel and peppers until it is tender.
- Start grilling the kale until it has taken on some color and some parts have become limp meanwhile other areas crisp.
- Cut the vegetables into bite size pieces and toss in a bowl to blend.
- Add the vinaigrette and toss once again. Serve family style.
Video
Grilled Kale and Fennel Salad Shopping Ingredients
- Product on sale
Peppered Bovine Premium Seasonings$9.99 – $49.99 - Product on sale
Slow Smoke Gold BBQ SauceOriginal price was: $10.99.$9.99Current price is: $9.99.
