Lemony Fennel Radish + Kale Salad with Herbs + Feta
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This recipe is exactly how it appears in Kale & Caramel: Recipes for Body, Heart, and Table. It holds up wonderfully and can be made ahead of time, lasting for up to 3 days in an airtight container in the refrigerator.
Makes: 4 small servings
  • 8 large leaves lacinato kale
  • 1 tablespoon extra virgin olive oil
  • 2 cups sugar snap peas, washed and ends trimmed
  • 3 cups fennel, very thinly sliced with fronds reserved
  • 5 red radishes, very thinly sliced
  • ⅓ cup loosely packed parsley leaves
  • ⅓ cup loosely packed mint leaves
  • 2 tablespoons lemon juice
  • sea salt, to taste
  • black pepper, to taste
  1. Remove the stems from the kale and chop the leaves into thin strips. Place the strips in a large bowl and using your hands massage with the oil, about 30 seconds, until the leaves grow deep green, reduce in volume and take on a mellow sheen.
  2. Slice each sugar snap pea in half diagonally across its midsection to reveal some of the peas. Add the sliced peas, fennel and radishes to the bowl of massaged kale.
  3. Give the reserved fennel fronds, parsley and mint a rough chop, and add that to the bowl. Add the lemon juice, salt and pepper and toss vigorously to combine. Add the feta and toss gently to integrate. Taste and adjust with more salt or pepper if needed.
Recipe by With Food + Love at http://withfoodandlove.com/lemony-fennel-radish-kale-salad/