Lily’s Lemon Fennel, Radish, and Kale Salad

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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)

freshly cracked black pepper , to taste

Directions

1For directions visit Brooklyn Supper

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1 Review

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.

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