Kale Salad with Fennel, Radicchio, and Asian Pear

Serves 4


-1 bu. Dino kale, washed, dried & de-ribbed

-1 clove garlic, very finely chopped

-3 T. extra-virgin olive oil

-1 T. lemon juice

-4 leaves radicchio

-1 Asian pear (or an apple)

-1 small bulb fennel

-Salt and pepper to taste


Cut the kale in ¼” thin strips and place in a large bowl with the garlic.

In a jar with a tight-fitting lid, combine the olive oil and lemon juice

and shake until emulsified. This is your dressing.
Pour the dressing on the kale and garlic mixture and use your hands to

“massage” the dressing into the kale, distributing it evenly. Set aside to

marinate while you chop the remaining ingredients.
Cut the radicchio into short strips about ¼” thick. Add to the kale

mixture without stirring.
Core, halve, then quarter the Asian pear and cut it into very thin slices

that are still crunchy, about 1/8” thick. Add it to the kale mixture

without stirring.
Remove the fronds from the fennel and slice the bulb in half. Cut a

triangle shape in each half to remove as much of the tougher core

as possible. Slice the fennel about 1/8” thick and add it to the bowl.
Toss everything together to combine. Season with salt and pepper

to taste. Enjoy!


Adapted from autumnmakesanddoes.com, 12/12