Fennel, Green Olive, and Lacinato Kale Salad

I think the best salads are full of ‘goodies'—those little treats that make every bite exciting—and this one is no exception. It’s one of my absolute favorites because it’s both incredibly easy and deeply satisfying. It’s a great way to use up kale and is packed with bold, briny flavors like fennel, green olives, and Parmesan, so it genuinely feels like a treat to eat!

This is my go-to when I’m busy but still want something fresh and nourishing—and if you bring it to a gathering, people will ask you for the recipe (that’s actually how I first discovered it!). I hope you enjoy it as much as I do. Let me know what you think—I'd truly love to hear your feedback. And if you're up for sharing, I’d be so curious to hear what you make with your fresh produce each week!

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Fennel, Green Olive, and Lacinato Kale Salad

Ingredients:

1 bunch lacinato kale, ribs removed and leaves thinly sliced

1 fennel bulb, cored and shaved thin (use a mandoline if you have one)

1/2 cup pitted green olives (Castelvetrano are what I used)

1/4 cup shaved Parmesan

1 lemon, zested and juiced

1/4 cup extra virgin olive oil

Freshly cracked black pepper, to taste

Optional:

Pinch of chili flakes or a drizzle of honey for a touch of heat or sweetness!

Directions:

1. Massage the kale:
   Place the sliced kale in a large bowl. Add a small drizzle of olive oil and a pinch of salt. Massage with your hands for about 1 minute, until the leaves soften and darken slightly.

2. Add fennel and olives:
   Toss in the shaved fennel and chopped green olives.

3. Make the dressing:
   In a small bowl or jar, whisk together the lemon juice, zest, olive oil, and black pepper. Taste and adjust with more lemon or oil if needed.

4. Mix the salad:
   Pour the dressing over the kale mixture and toss well to coat. Let it sit for at least 10 minutes to allow the flavors to meld.

5. Finish with cheese:
   Add the shaved Parmesan just before serving. Taste again and adjust seasoning. Add chili flakes or a drizzle of honey if desired.

Let me know what you think or share a recipe back — I would love to hear from you!