Kale, Celery, + Fennel Salad

Ingredients

• 1 bunch lacinto kale, tough stems removed sliced into thin strips
  
• 1 medium fennel bulb, shaved on mandolin (1/16th inch setting)
  
• 2 celery stalks, shaved on mandolin (1/16th inch setting)
  
• 2/3 cup toasted hazelnuts, roughly chopped
  
• 1 cup Pecorino Romano cheese, finely grated
  
• 2 tablespoons lemon juice (about 1/2 a lemon)
  

Directions

1. De-stem and shop the kale.
2. Shave the fennel and celery.
3. Toast the nuts in a dry skillet over medium heat until lightly browned and aromatic, about 3-4 minutes. Roughly chop the nuts.
4. Grate the cheese.
5. Toss all ingredients together until well coated.
6. Finish with salt and pepper