Kale, Fennel, Radish and Parmesan Salad

Recipe by: Darina Allen

So delicious and fresh tasting - the perfect salad before a festive meal. I also love to use an aged Coolea or Hegarty’s Cheddar cheese.

Kale, Fennel, Radish and Parmesan Salad

SERVES

4

PEOPLE

Ingredients

  • 110g fennel, thinly sliced

  • 8 radishes (preferably French Breakfast), thinly sliced at a long angle

  • 150g green curly kale, stalks included

  • 3 tbsp extra virgin olive oil

  • 1 tbsp lemon juice

  • 4 tbsp grated Parmesan cheese

  • salt and freshly ground pepper

Method

  1. Keep the sliced fennel and radishes in iced water for at least 5 minutes. Drain well. Remove the stalks from the kale and shred the leaves very finely (discard the stalk).

  2. Put the kale, drained fennel and radishes into a bowl. Drizzle with the extra virgin olive oil and lemon juice. Grate on some Parmesan with a microplane. Season with salt and freshly ground pepper. Toss, taste and serve.

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