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Kale, fennel and radish salad with ricotta salata
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Trendy kale salad bursting with superfoods and flavor.
Ingredients:
  • 35g breadcrumbs
  • 36.40 gm extra virgin olive oil, plus extra to drizzle
  • 1 bunch kale, stalks removed, leaves thinly sliced
  • 52.50 gm lemon juice
  • 4 radishes, trimmed, thinly sliced
  • 1 small bulb fennel, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 80g ricotta salata or pecorino, finely shaved (see Notes)
Instructions:
  • Preheat the oven to 180C. Mix breadcrumbs and oil in a small baking dish. Bake until golden for about 10 minutes, then let it cool.
  • Massage kale with 1 tsp of sea salt flakes and lemon juice until wilted, then let it sit for 3-4 minutes. Mix in radish, fennel, garlic, and breadcrumbs. Top with cheese, drizzle with extra oil, and season with freshly ground black pepper before serving.

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