Tuscan Kale Salad | Trinity Health Michigan

Ingredients

• 1 Tbsp. plus 2 tsp. extra virgin olive oil
• 2 large bunches Tuscan kale, stemmed and cut into ¼” wide strips
• 1/8 tsp. kosher salt
• 2 Tbsp. red wine vinegar
• 1 ½ Tbsp. fresh lemon juice
• 6 radishes, thinly sliced
• 1 fennel bulb, trimmed and shaved with a vegetable peeler
• 1 cup garlic croutons, crushed
• 2oz. ricotta salata cheese
• Fresh ground black pepper