1 cup sliced fennel, cut into ¼-inch slices
1 cup sliced celery, cut into ¼-inch sliced
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper
10 radishes, halved
½ cup fresh chickpeas (optional)
6 cups kale leaves (about one large bunch; baby kale, curly red kale, lacinato kale or a mixture, center ribs removed, leaves torn into bite-size pieces)
½ cup fresh mint leaves
½ cup fresh parsley leaves
½ cup fresh cilantro leaves
2 tablespoons crumbled feta cheese
1. Combine the fennel and celery in a salad bowl. Add half of the olive oil, the lemon juice and a generous sprinkle of salt and pepper. Mix well to combine and set aside.
2. Heat a medium frying pan over high heat and add a film of olive oil to the pan. When the oil is hot add the radishes, cut side down, and cook for 2 minutes. Add the chickpeas, if using, and cook for 1 minute more, until the radishes are caramelized and the chickpeas are a light golden brown. Transfer to a paper towel-lined plate to drain, then season lightly with salt and set aside.
3. Add the kale to the bowl containing the fennel and celery, add the remaining olive oil and lemon juice and toss well with your hands. Add the mint, parsley, cilantro and feta and toss again, then add the radishes and chickpeas and mix until well combined. Season to taste with additional salt, pepper and lemon juice.