Chopped Italian Kale Salad Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1/4 cup extra virgin olive oil, divided 1 bunch Tuscan kale, ribs removed and finely chopped (about 4 cups) 1 bulb fennel, trimmed and finely chopped 1/2 cup sun dried tomatoes, chopped 1/3 cup green olives 1/2 cup artichoke hearts, chopped 1/4 cup toasted sliced almonds 3 tablespoons lemon juice 1 teaspoon Calabrian chili paste 2 teaspoons honey 1/2 tsp kosher salt
			Add the chopped kale to a mixing bowl along with 1 tablespoon of olive oil and 1/2 teaspoon salt. Use clean hands to massage the kale until its glossy and vibrantly green. Add the fennel, sun dried tomatoes, olives, artichoke hearts, and almonds to the bowl and toss to combine. Set aside while you make the dressing. Add the remaining olive oil to a small bowl along with the lemon juice, Calabrian chili paste, honey, and 1/2 teaspoon salt. Whisk to incorporate. Transfer the dressing to the bowl with the salad and toss well to combine. Season to taste with more salt, if desired.