Tuscan Kale Salad

Yield4-6 servings

Ingredients:

1 Tbsp. plus 2 tsp. extra virgin olive oil

2 large bunches Tuscan kale, stemmed and cut into ¼” wide strips

1/8 tsp. kosher salt

2 Tbsp. red wine vinegar

1 ½ Tbsp. fresh lemon juice

6 radishes, thinly sliced

1 fennel bulb, trimmed and shaved with a vegetable peeler

1 cup garlic croutons, crushed

2oz. ricotta salata cheese

Fresh ground black pepper

Preparation:

1. In a large bowl drizzle the olive oil over the kale and sprinkle with salt. Using your hands, toss mixture together, add in the vinegar and lemon juice, again using your hands to toss mixture until combine.
2. Add the radishes and fennel, top salad with crushed croutons, cheese and fresh ground black pepper.
3. Serve right away or allow to sit in the refrigerator for up to 3 hours.