Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Fennel and Celery Root Salad
Ingredients
- 1 small fennel bulb, very thinly sliced on a mandoline, plus ¼ cup coarsely chopped fennel fronds
- ½ small celery root (celeriac; about 6 ounces), peeled, very thinly sliced on a mandoline
- 1 small head of Treviso or Chioggia radicchio, outer leaves separated, heart quartered
- Leaves from 1 bunch celery (about 1 cup)
- ½ cup parsley leaves with tender stems
- 1 tablespoon marjoram leaves
- Kosher salt, freshly ground pepper
- 3 tablespoons olive oil, preferably new-harvest
- 2 tablespoons fresh lemon juice
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