Kale And Fennel Salad – a delicious recipe with red kale, fennel, red radishes, bread crumbs, extra virgin olive oil, fresh squeezed lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Trim the ends of the stems from the kale and toss them. Remove the rest of the stems from the leaves by folding the leaf in half and cut the stem at the fold. Take the leaves and roll them together and cut into large strips. Place them in a large bowl and add the olive oil, lemon juice and salt to taste. Set aside while you slice the fennel and radishes.
2
Slice the fennel bulb in half and place the flat side down on cutting board. Slice both pieces of bulb into thin slices and add them to the bowl of kale.
3
Thinly slice the radishes and add to the bowl and mix them well with the kale and fennel.
4
Add a few good splashes of white balsamic vinegar and get in there with your hands to mix it well. Let the salad rest for at least an hour before serving, allowing for the flavors to meld. Toss with the bread crumbs and shave the parmesan to your liking before serving.
148
kcal
Calories
15
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 bunch red kale, 1 small fennel bulb, 6 red radishes, your best parmesan (shaved), and more.
Yes, Kale And Fennel Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
