Kale & fen­nel salad

SHARP MEETS CRUNCH IN THIS FRESH, IRONRICH SIDE SALAD

The Simple Things - - LIVING -

Serves 4

200g pur­ple kale, torn into bite-sized pieces and tough stalks re­moved Zest and juice of 1 un­waxed lemon 2 medium crisp, tart dessert ap­ples such as Brae­burn or Cox 1 fen­nel bulb

for the dress­ing

1 tsp whole­grain mus­tard 1 tsp honey 1 tbsp ap­ple cider vine­gar 3 tbsp ex­tra vir­gin olive oil

1 Put the kale in a bowl. Add the lemon zest and juice, and sprin­kle over a gen­er­ous pinch of salt. Scrunch the lemony, salty leaves with your hands.

2 For the dress­ing, whisk to­gether all the in­gre­di­ents in a bowl or jar, and sea­son with salt and pep­per.

3 Finely slice the ap­ples and fen­nel. Ar­range over the lemony kale. Pour over the dress­ing, toss to­gether and serve straight away.

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