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+ servings
Lily's Lemony Fennel, Radish, and Kale Salad
Prep Time
25 mins

In her book, Kale & Caramel: Recipes for the Body, Heart, and Table, Lily Diamond calls this kale salad "a paean to all things spring, to the powerful fusion of fresh vegetables and herbs and lemon and feta, to the brightness of unadulterated flavors in symphony with each other." Keep this gem on hand for days when the CSA produce starts to pile up or the moments when you need an effortless and beautiful salad for a sweltering spring day.

Recipe Type: Dinner
Makes: 6 servings
Author: Lily Diamond, reprinted with permission from Kale & Caramel: Recipes for Body, Heart, and Table
  • 8 large leaves dinosaur (lacinato) kale
  • 1 tablespoon extra-virgin olive oil
  • 2 cups sugar snap peas , washed and ends trimmed (I used tender green beans instead)
  • 3 cups very thinly sliced or shaved fennel bulb (about 1 medium-large), fronds reserved
  • 5 - 6 radishes , very thinly sliced or shaved, about 1 cup
  • 1/3 cup loosely packed fresh flat-leaf parsley leaves
  • 1/3 cup loosely packed fresh mint leaves
  • 1 - 2 tablespoons fresh lemon juice , or to taste
  • a few pinches flaky sea salt , or to taste
  • 1/3 cup crumbled feta cheese (about 1 3/4 ounces; preferably feta in brine)
  • freshly cracked black pepper , to taste
  1. Remove the stems from the kale and chop the leaves into thin strips. Place the strips of kale in a large bowl and massage with the oil, about 30 seconds, until the leaves grow deep green, reduce in volume, and take on a mellow sheen.
  2. Slice each sugar snap pea in half diagonally across its midsection to reveal some of the peas (or do the same for green beans). Add the sliced peas, fennel, and radishes to the bowl with the massaged kale.
  3. On a cutting board, give the parsley, mint leaves, and the reserved fennel fronds a coarse chop. Add to the bowl of kale and veggies. Add 1 tablespoon of the lemon juice and the salt, and toss vigorously to combine. Add the feta and toss gently to integrate. Taste and adjust the salt and lemon juice as desired. 

Serve immediately. The salad will keep in an airtight container in the fridge for up to 3 days.
Recipe Notes

Recipe Copyright © 2017 by Lily Diamond from KALE & CARAMEL: Recipes for Body, Heart, and Table published by Atria Books, a division of Simon & Schuster, Inc.