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Lemony Fennel, Radish, and Kale Salad
Ingredients
  • 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 to 6 radishes , very thinly sliced or shaved, about 1 cup
  • ⅓ cup loosely packed fresh flat-leaf parsley leaves
  • ⅓ cup loosely packed fresh mint leaves
  • 1 to 2 tablespoons fresh lemon juice , or to taste
  • a few pinches flaky sea salt , or to taste
  • ⅓ cup crumbled feta cheese (about 1 ¾ ounces; preferably feta in brine)
  •  
  • freshly cracked black pepper , to taste
Steps
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