Name: Tuscan Kale Salad with Fennel, Radish & Ricotta Salata
Yield: Serves 4 to 6
Cuisine: American
Ingredients: Kosher salt; 2 Tbsp red wine vinegar, plus more as needed; 1 Tbsp plus 2 tsp extra-virgin olive oil, plus more as needed; 1 fennel bulb, trimmed and shaved with a vegetable peeler; 2 large bunches Tuscan kale, stemmed and cut into ¼-in- [6-mm-] wide strips; 1 large handful Garlic Croutons, fully cooled; 1½ Tbsp fresh lemon juice, plus more as needed; 2 oz [55 g] ricotta salata cheese; Freshly ground black pepper; 6 radishes, thinly sliced

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

Kale salads have become ubiquitous, especially in the green-minded state of California. But I believe Italians have been dressing cavolo nero with lemon juice and olive oil and serving it raw long before this recent infatuation. Also known as Tuscan and dinosaur kale, this particular variety has a strong fiber and dark-green-bordering-on-purple hue to its leaves. It’s not hard to see why people equate it with healthful eating, as it evokes minerality and soil-rich nutrients, and it i