½ head Tuscan kale, cut or torn into bite-size pieces
3 tbsp high-quality extra-virgin olive oil
Juice of ½ lemon
Fine sea salt
Freshly ground black pepper
1 large black, purple, or watermelon radish, thinly sliced or cut into bite-size pieces
2 small Tokyo turnips or small radishes, thinly sliced
4 oz (115 g) Parmesan cheese, broken into bits
1⁄3 cup (40 g) roasted unsalted almonds, coarsely chopped
Flaky sea salt, such as Maldon, for serving

Toss the kale together with the oil and lemon juice in a large bowl. Season with fine salt and pepper. Massage the kale, squeezing and rubbing the leaves together with your hands, working the oil, lemon juice, salt, and pepper into the leaves to flavor and tenderize them. Toss together with the radish, turnips, cheese, and almonds. Divide among serving plates and garnish with flaky salt and more pepper. Serve at room temperature.

GET AHEAD

Kale tenderizes as it sits in lemon and salt, so making this a day ahead always works. Keep in an airtight container in the refrigerator for up to 2 days. Radishes, too, can benefit from some softening, but after a day they get stinky, so if you’re planning to keep the salad for more than half a day, throw your radishes in no more than a few hours before serving.

Reprinted from Every Day Is Saturday by Sarah Copeland with permission by Chronicle Books, 2019