1 Tbsp plus 2 tsp EVO, plus more as needed
2 large bunches Tuscan kale, stemmed and cut into 1/4-inch wide strips
Kosher salt
2 Tbsp red wine vinegar, plus more as needed
1 1/2 Tbsp fresh lemon juice, plus more as needed
6 radishes, thinly sliced
1 fennel bulb, trimmed and shaved with a vegetable peeler
1 large handful garlic croutons
2 oz (55 g) ricotta salata cheese
Freshly ground black pepper
In a large bowl, drizzle EVO over kale and sprinkle with salt. Massage the leaves until softened and tender, squeezing them firmly with your hands. This breaks down the cell walls, making the greens softer and more receptive to the dressing. Add the vinegar and lemon juice and continue to massage the kale. Add more vinegar, lemon juice, or salt, if necessary, and make sure there is enough rich, velvety olive oil coating the leaves. Add the sliced radishes and shaved fennel.
Place the croutons on a work surface and, using a rolling pin or a chef's knife, crush into coarse crumbs.
With a vegetable peeler, shave the ricotta salata into the bowl. Toss gently to combine. Add the crouton crumbs and mix thoroughly. Season with salt and pepper. Transfer to a serving platter or individual plates and serve. This salad holds up well for several hours, but should be eaten the day it is made.
Food proccesor is your best friend for kale, radish, fennel, and even cheese in this recipe.
