Kale, Fennel, Radish Salad

After all the gluttony in San Diego (one day my diet consisted of eggs benedict, a California burrito, and ribs) it’s time for a detox. This kale salad (based off a Michael Symon recipe) is fresh and full of nutrients from the raw veggies. I love the crunch and colors from the thinly-shaved radishes and fennel and the idea of using toasted breadcrumbs instead of croutons is a genius way to ensure that each bite has a little bit of bread-goodness. I used this anchovy dressing instead of a heavier, more traditional Caesar-style dressing, which still stands up to the leafy kale and is actually even better when left dressed about thirty minutes ahead of dinner.

Kale, Fennel, Radish Salad:

For Dressing

• Combine 5 anchovy fillets, 1 tbsp. lemon juice, 1 1/2 tbsp. red wine vinegar, 2 minced garlic cloves, salt, and pepper in a blender.
• Puree until smooth, then slowly add in 1/2 c. extra virgin olive oil.*

For Salad

• Very thinly slice** 1 bulb of fennel and 5-6 red radishes.
• Remove the center ribs, wash, dry, and chop 1 head of curly green kale.
• Meanwhile, melt 1 tbsp. butter in a small skillet and add in 1/2 c. panko breadcrumbs. Stir together until crumbs are lightly golden.
• Transfer breadcrumbs to a bowl and mix with 1/4 c. minced parsley, 1/4 c. grated Parmesan, and the zest of 1/2 a lemon.
• Combine vegetables in a large bowl and toss with dressing.***
• Immediately before serving, sprinkle the breadcrumb mixture on top and toss to combine.

Serves two (entree)

Serves four - six (side dish)

*Can be done a few days ahead and kept in the fridge.
**Using a mandoline is ideal here.
***Try to let sit for at least 30 minutes before serving.