Gjelina Kale Salad

Recipe Date: October 15, 2018
Prep Time: 25 Minutes
Cook Time: 5 Minutes
Difficulty: Easy
Measurements: Imperial (US)

A delicious salad from one of our favorite restaurants in Venice, CA Gjelina.


  • 1 Bunch of Kale, stems and centers discarded, finely sliced
  • 1 Bulb of Fennel, finely sliced
  • 4 Radishes, finely sliced
  • 1 cup Ricotta Salata, finely sliced (or good Parmesan)
  • Splash of Sherry Vinegar
  • 1/2 Lemon, juiced
  • 1 1/2 tbsp. of good olive oil
  • Salt and Pepper to taste


In a large bowl, combine finely sliced kale, a drizzle of olive oil, 1/4 of lemon and a pinch of salt. Massage the kale until it starts to soften, about 2 min. Massaging the kale in the oil makes all the difference.

Then add the sliced fennel, radish and ricotta salata. Toss with the rest of the lemon juice, a splash of white balsamic vinegar and salt and pepper to taste.

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