Kale, fennel and radish salad with ricotta salata

Cooking Salads Kale, fennel and radish salad with ricotta salata

Featuring the food trend of the moment, kale, this salad is packed with superfoods and flavour.

Lables: Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat the oven to 180C. Combine the breadcrumbs and oil in a small baking dish. Bake for 10 minutes or until golden, then set aside to cool.
  2. Place kale in a bowl with 1 tsp sea salt fakes and lemon juice. Use your hands to combine well, then set aside for 3-4 minutes until wilted. Add the radish, fennel, garlic and breadcrumbs, and toss to combine. Scatter with cheese, drizzle with the extra oil and season with freshly ground black pepper to serve.

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1/2 cup fresh sourdough breadcrumbs
2 tbsp extra virgin olive oil, plus extra to drizzle
1 bunch kale, stalks removed, leaves thinly sliced
2 1/2 tbsp lemon juice
4 radishes, trimmed, thinly sliced
1 small bulb fennel, thinly sliced
2 garlic cloves, thinly sliced
80g ricotta salata or pecorino, finely shaved

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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