

Lily’s Lemon Fennel, Radish, and Kale Salad
Egg Free, Gluten Free, Nut Free, Refined Sugar Free, Vegetarian 30 Minutes or Less, Salad
October 12, 2017
Recipe by Brooklyn Supper
Ingredients
8 large leaves dinosaur (lacinato) kale
1 tablespoon extra-virgin olive oil
2 cups sugar snap peas , washed and ends trimmed (I used tender green beans instead)
3 cups very thinly sliced or shaved fennel bulb (about 1 medium-large), fronds reserved
5 - 6 radishes , very thinly sliced or shaved, about 1 cup
1/3 cup loosely packed fresh flat-leaf parsley leaves
1/3 cup loosely packed fresh mint leaves
1 - 2 tablespoons fresh lemon juice , or to taste
a few pinches flaky sea salt , or to taste
1/3 cup crumbled feta cheese (about 1 3/4 ounces; preferably feta in brine)
Directions
1For directions visit Brooklyn Supper
Heather
November 1, 2017
This is such a beautiful salad. Love the combination of radishes and fennel and the use of fresh herbs. I prefer using green beans in place of sugar snap peas.