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Kale, fennel and radish salad with ricotta salata

Name: Kale, fennel and radish salad with ricotta salata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 cup (35g) fresh sourdough breadcrumbs; 2 tablespoons extra virgin olive oil, plus extra to drizzle; 1 bunch kale, stalks removed, leaves thinly sliced; 2 1/2 tablespoons lemon juice; 4 radishes, trimmed, thinly sliced; 1 small bulb fennel, thinly sliced; 2 garlic cloves, thinly sliced; 80g ricotta salata or pecorino, finely shaved (see Notes)

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Kale, fennel and radish salad with ricotta salata

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by Leanne Kitchen

Cookbook author, food and travel writer

Oct 03, 2015

Featuring the food trend of the moment (kale) this salad is packed with superfoods and flavour.

1/2 cup (35g) fresh sourdough breadcrumbs
2 tablespoons extra virgin olive oil, plus extra to drizzle
1 bunch kale, stalks removed, leaves thinly sliced
2 1/2 tablespoons lemon juice
4 radishes, trimmed, thinly sliced
1 small bulb fennel, thinly sliced
2 garlic cloves, thinly sliced
80g ricotta salata or pecorino, finely shaved (see Notes)

Method

1.

Preheat the oven to 180C. Combine the breadcrumbs and oil in a small baking dish. Bake for 10 minutes or until golden, then set aside to cool.
2.

Place kale in a bowl with 1 tsp sea salt fakes and lemon juice. Use your hands to combine well, then set aside for 3-4 minutes until wilted. Add the radish, fennel, garlic and breadcrumbs, and toss to combine. Scatter with cheese, drizzle with the extra oil and season with freshly ground black pepper to serve.