Kale and Fennel Salad

I have wanted to write a new post for a while now but every time I sat down to write one I felt stuck. I felt unoriginal and uninspired. I wanted to know how to make this blog our own. I want it to be a place where we can share our creations, our musings, our laughter, and the steps we take everyday towards the rest of our lives. But I struggle with the idea of getting lost inside this vast expanse of bloggers--a whole world both inside this flat computer screen as well as-what, up in the clouds? I mean really where does it all go? 
For some reason today felt like the right time to try again, give myself a little push to share a slice of the pie that is my life. Or in the context of this post, a salad. As Regina Spektor says "today we're younger than we ever gonna be". There's no time like the present to do what makes us happy because with each passing day we are growing older. With each step forward we a leaving something behind--only to be replacing it with our current and our now. Our future is a blank canvas and it is time to start exploring and experimenting, cover that canvas with all the colors of the rainbow. There is no stopping us now.

Kale and Fennel Salad: A colorful crunch of exploding flavor

1 fennel bulb

1 bunch of kale (this amount totally depends on how 'kaley' you want your salad to be. I used about 7 leaves)

2-3 Carrots, grate

Orange slices from half an orange

the dressing:

Orange juice from the other half of orange

Orange zest from the whole orange

4 Tablespoons olive oil

2 Tablepoons Apple Cider Vinegar

1 Tablespoon Distilled Vinegar

2 teaspoons fresh grated ginger

salt and pepper to taste

Finely chop the kale and fennel into bite sized pieces. Grate the carrots. Before peeling it, zet the orange, setting the zest aside for later. Peal the orange and using only half slice into thin pieces. Pile all your delicious veggies into your favorite salad bowl.

Whisk together the orange zest, the juice from the other half of the orange, olive oil, vinegars, ginger, and salt and pepper, adding more vinegar or oil to taste. Time to drizzle drizzle!

Top with toasted slivered almonds, fresh grated parmesan cheese, and the leaves from the fennel bulb (just to add some extra flare).

This is a collage of a salad, make it colorful, crunchy, sweet, salty, bold. Add ingredients, try new combinations of flavors. This is your time to shine! A salad bowl is the perfect blank canvas for a truly ingenious and satiating creation, enjoy your piece of art. 

Cheers!
-The Whisk