If you follow me on twitter you might have heard me talk about the delicious kale salad from one of my favorite restaurants in Venice, Gjelina. Lilly even mentioned it in her "sweetest day!" One of my friends made it for a little get together a few weeks back and it was so good, she inspired me to try it myself. I have made it practically every day for lunch since...
Kale Salad {from Gjelina in Venice, CA}
Serves 2
1 Bunch of Kale, stems and centers discarded, finely sliced
1 Bulb of Fennel, finely sliced
4 Radishes, finely sliced
1 cup Ricotta Salata, finely sliced
5 slices French or Sourdough Baguette {or any crusty bread}, toasted and drizzled with olive oil {you can sub store bought croutons}
Splash of White Balsamic Vinegar
1/2 Lemon, juiced
1/4 cup Olive Oil
Salt and Pepper to taste
Slice bread, drizzle with olive oil and toast in the oven for 5 minutes, until crispy and golden. In a large bowl, combine finely sliced kale, a drizzle of olive oil, 1/4 of lemon and a pinch of salt. Massage the kale until it starts to soften, about 2 min. Then add the sliced fennel, radish and ricotta salata. Crumble toasted bread over the salad. Toss with the rest of the lemon juice, a splash of white balsamic vinegar and salt and pepper to taste.
**massaging the kale in the oil makes all the difference
**massaging the kale in the oil makes all the difference