When I'm visiting Venice Beach, California my absolute must-eat is Gjelina Restaurant on Abbot Kinney Blvd. Their Kale Salad is a healthy and raw food treat full of crunchy textures and a subtle lemony flavour on the kale. I found this recipe online from Sweet Thing Blog and made it this past weekend for dinner and served it up with steamed mussels. Whip up a batch on a Sunday night and eat it all week for a healthy lunch!
Prepare 1 Bunch of Kale, stems and centers discarded, finely sliced
In a large salad bowl, drizzle a 1/4 cup of olive oil, juice from a 1/4 of lemon and a pinch of salt. Massage the salad for about 2 minutes with your hands.
Add thinly sliced fennel from 1 bulb
Grab 4 radishes, slice thinly and add to your salad
Add 1 cup of thinly sliced ricotta salata cheese. It's a very specific style of ricotta that's very firm and salty - ask your cheese monger for more info. Many specialty grocers will carry it.
Take 5 slices of crusty bread, drizzle with olive oil and toast in the oven for about 5 minutes before crumbling over your salad. Now toss the salad with the juice of another 1/4 piece of lemon, add a splash of white balsamic vinegar and salt & pepper to taste. Enjoy!
Serves two as a meal or four as a side. For the full recipe, visit Sweet Thing Blog.