Ingredients
- Dressing:
- 1 medium shallot, minced
- 6 Tbsp. lemon juice
- ¼ cup red wine vinegar
- ½ cup olive oil
- ¼ tsp. salt
- ½ tsp. freshly ground black pepper
- Salad:
- 2 bunches young kale, chopped
- 1 bulb fennel, cored and sliced
- 4 radishes, sliced
- 2 jalapeno peppers, cleaned and sliced
- 1 scallion, sliced
- 2 oz. Parmigiano-Reggiano cheese
- 4 oz. almonds
Tip: Screenshot this list for easy reference while shopping
Instructions
- Whisk the shallot, lemon juice, vinegar and oil together. Season with salt and pepper.
- Place the kale in a large serving bowl and toss with dressing.
- Add the remaining ingredients and toss again.