Kale, Fennel and Radish Salad with Ricotta Salata
1/2 cup (35g) fresh sourdough breadcrumbs
2 tablespoons extra virgin olive oil, plus extra to drizzle
1 bunch kale, stalks removed, leaves thinly sliced
2 1/2 tablespoons lemon juice
4 radishes, trimmed, thinly sliced
1 small bulb fennel, thinly sliced
2 garlic cloves, thinly sliced
80g ricotta salata or pecorino, finely shaved
Preheat the oven to 180C. Combine the breadcrumbs and oil in a small baking dish. Bake for 10 minutes or until golden, then set aside to cool.
Place kale in a bowl with 1 tsp sea salt fakes and lemon juice. Use your hands to combine well, then set aside for 3-4 minutes until wilted. Add the radish, fennel, garlic and breadcrumbs, and toss to combine. Scatter with cheese, drizzle with the extra oil and season with freshly ground black pepper to serve.