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I would love your recipe for kale, radish , fennel and pine nut salad. Used to make it a couple of years ago but lost the recipe.
It’s still there on the blog – under 5-2 fast day. But here’s a copy and paste of the recipe. I’d forgotten all about this one – it was such a favourite. Thanks for reminding me.
Tuscan Style Shredded Kale, Fennel And Radish Salad
Serves 4 (162 calories per generously packed 2 cup serve)
1 large bunch kale, rinsed and dried, ribs removed, leaves thinly sliced crosswise (about 500g shredded weight) (250 calories)
finely grated zest and freshly squeezed juice of one lemon (12 calories)
1 garlic clove, grated (4 calories)
2 tablespoons extra virgin olive oil (240 calories)
1 baby fennel bulb (33 calories)
5 red radishes (5 calories)
1 tablespoons pine nuts (58 calories)
2 tablespoons freshly grated parmesan (44 calories)
sea salt flakes and freshly ground black pepper
PLACE thinly sliced kale in a very large bowl and toss with olive oil, garlic, lemon juice and zest and a generous pinch of sea salt. Massage with your fingertips for two or three minutes until kale is shiny and well-coated. The leaves should be a little darker in colour and volume decreased by a third. Set aside for fifteen minutes.
MEANWHILE lightly toast pine nuts in a hot heavy based pan. Set aside to cool. Using a mandolin or very sharp knife very finely slice or shave fennel bulb and radishes. Reserve fennel fronds for garnish.
ADD fennel, radish and pine nuts to kale mixture. Toss well to combine. Season to taste with sea salt and freshly ground pepper.
TRANSFER salad to a serving platter, scatter over freshly grated parmesan and picked fennel fronds.
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