Kale And Fennel Caesar Salad

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SHAPE Magazine
Nutrition per serving    (USDA % daily values)
CAL
466
FAT
145%
CHOL
23%
SOD
9%
Uploaded by: Shape Magazine

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Ingredients for 4 servings

1 egg yolk

1 tablespoon balsamic vinegar

1 tablespoon roasted garlic

1 tablespoon lemon juice

2 tablespoons extra-virgin olive oil

1 tablespoon sardine oil

1/4 teaspoon fresh black pepper

1/8 teaspoon sea salt

1 bunch (about 4 cups) lacinato or Italian kale, sliced into thin ribbons

1 fennel bulb, trimmed and sliced into thin half-moons

1/4 cup toasted sunflower seeds

1 can (4 ounces) sardines packed in olive oil, oil reserved for dressing

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