Tuscan Kale Salad
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.trinityhealthmichigan.org.
Cooking tools:
- Pepper mill
- Peeler
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Refrigerator
- Serving bowl
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
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