- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 198
- Total Fat
- 15 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 40 milligrams
- Sodium
- 585 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 3 grams
- Protein
- 7 grams
- Sugar
- 1 grams
Ingredients
Salad:
5 cups shredded baby kale
3 breakfast radishes, thinly sliced
1 fennel bulb, thinly sliced
1/4 cup extra-virgin olive oil
Juice and zest of 1 lemon
Kosher salt
Dressing:
Kosher salt
1 clove garlic, peeled
1 oil-packed anchovy fillet
1 egg yolk
About 1 tablespoon extra-virgin olive oil
Topping:
1/2 cup toasted breadcrumbs
1/4 cup grated Parmesan
1/4 cup chopped fresh parsley
Directions
- For the salad: In a large mixing bowl, combine the kale, radishes and fennel. Add the olive oil, lemon juice, zest and a pinch of salt, and toss to combine. Set aside.
- For the dressing: Add a pinch of salt to a large wooden salad bowl. Rub the inside of the bowl with the garlic clove, using the salt as an abrasive. Add the anchovy and mash with the back of a spoon. Add the yolk and olive oil, and whisk to combine. Add the kale mixture to the dressing and toss to coat.
- For the topping: Mix the breadcrumbs with the Parmesan and parsley, and sprinkle on top of the salad.
