Lemony Fennel, Radish, and Kale Salad

Yield

Cooking time

45 min

Crecipe.com 20.01.2019 - 16:14

This lemony fennel, radish, and kale salad recipe teaches you how to blend fresh vegetables, feat, lemon and herb to create a powerful fusion of flavors. You can make this wonderful salad in an effortless way. You can serve this salad for 6 people and it can be made within 25 minutes.

1) The stems need to be removed from the kale and the leaves must be chopped into thin strips.
2) The kale strips have to be placed on a large bowl and they need to be massaged with the oil for around 30 seconds. (You have to keep on massaging until the leaves turn deep green and the volume is reduced)
3) Each sugar snap pea has to be sliced across midsection (half diagonally) so that some peas can be seen.
4) Then, radishes, fennel, and peas should be added to the bowl with the kale (Massaged).
5) The reserved fennel fronds, mint leaves and parsley should be chopped coarsely on a cutting board.
6) It must be added to the bowl than contain veggies and kale.
7) After adding salt and 1 tablespoon lemon juice, they should be tossed in a vigorous way to combine.
8) Feta needs to be added and tossed in gentle way to integrate.
9) You have to taste and the lemon juice and salt have to be adjusted.
10) You can serve this salad immediately.

Ingredients

Feta cheese (Crumbled) – 1/3 cup.

Fresh lemon juice - 1 to 2 tablespoons.

Dinosaur (Lacinato) kale leaves - 8 nos. (Large ones)

Black pepper (Freshly cracked) – To taste.

Flaky sea salt – A few pinches.

Extra virgin olive oil - 1 tablespoon.

Fresh mint leaves – 1/3 cup. (Loosely packed)

Sugar snap peas – 2 cups. (It should be washed and the ends need to be trimmed)

Shaved or thinly sliced fennel bulb (Medium large) - 3 cups. (You have to reserve the fronds)

Flat-leaf parsley leaves – 1/3 cup. (Loosely packed)

Radishes – 5 to 6 nos. (You have to take shaved or very thinly sliced)