Growing Chefs! Ontario Kale with fennel, radish and snap pea salad with lemon vinaigrette

Kale with fennel, radish and snap pea salad with lemon vinaigrette

This spring salad is bursting with fresh lemony flavour, and makes a great side with pizza!
Serves 4 to 6
1 large bunch of kale, veins removed and finely shredded1 bunch of radishes, thinly sliced1 fennel, shaved thinly2 cups snap peas, cut on a bias1/4 cup hemp hearts (optional)1 handful edible flowers (optional)


1/2 teaspoon garlic, minced1 tablespoon honey Zest and juice of 1 lemon, about 1/4 cup6 tablespoons grapeseed oil Salt to taste
Cutting boardChef's knifeGraterPeelerMedium potStrainerMeasuring cupsMeasuring spoonsTongsBowls for ingredients various sizesWhiskDish towel

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

To prepare the vegetables for the salad, start by removing the vein from each kale leaf. Bunch a couple of leaves together and shred the kale into thin slices with your chef’s knife.

Remove the tops of the radishes and slice them thinly.

Shave fennel thinly on a mandoline, or alternatively slice very finely with a chef’s knife.

Cut the ends off of the snap peas, and cut them on a bias into 3 pieces.

Bring a pot of water to a boil, and season it well with salt. Blanch peas for about 1 minute and then put them into cold water to stop them cooking.

Chop garlic very finely with a rasp, or alternatively chop with a chef’s knife.

Remove zest of lemon with a rasp, and cut lemon in half. Squeeze as much juice as possible out of the lemon, and discard the peel and seeds.

Measure out hemp hearts, edible flowers, grapeseed oil and honey.

Get Cooking!

To make the dressing, add honey, lemon juice, and garlic. Whisk together well. Continue to whisk and slowly add the oil in a thin stream until salad dressing is well mixed together. Season with salt to taste.

In a large bowl, combine shredded kale, fennel, radish, and peas. Add dressing and toss together. Garnish with hemp hearts and edible flowers.