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Author Notes: This recipe is the result of trying to use up my farmer's market goodies before they went south. I'm so in love with this salad and the great part is that it gets better as it sits, and all the flavors meld into perfect harmony. —TiggyBee
Makes a salad
bunch red kale
small fennel bulb
your best parmesan (shaved)
a handful of crushed stale bread crumbs
tablespoons extra virgin olive oil
3 tablespoons fresh squeezed lemon juice
a few splashes of white balsamic vinegar
salt to taste
- Trim the ends of the stems from the kale and toss them. Remove the rest of the stems from the leaves by folding the leaf in half and cut the stem at the fold. Take the leaves and roll them together and cut into large strips. Place them in a large bowl and add the olive oil, lemon juice and salt to taste. Set aside while you slice the fennel and radishes.
- Slice the fennel bulb in half and place the flat side down on cutting board. Slice both pieces of bulb into thin slices and add them to the bowl of kale.
- Thinly slice the radishes and add to the bowl and mix them well with the kale and fennel.
- Add a few good splashes of white balsamic vinegar and get in there with your hands to mix it well. Let the salad rest for at least an hour before serving, allowing for the flavors to meld. Toss with the bread crumbs and shave the parmesan to your liking before serving.
- This recipe was entered in the contest for Your Best Picnic Dish