Very finely slice the asparagus and fennel (it’s easier with a mandolin).
2
Mix in a bowl with kale.
3
Meanwhile make the croutons. Slice the rye bread into squares, put Olive Black in a pan and fry the croutons.
4
Add garlic powder and salt.
5
When crispy set aside.
6
Make the Olive Black Dijon dressing.
7
Mix all of the above ingredients.
8
Add them to the bowl of asparagus, fennel and kale, massage in the dressing with your hands.
9
Serve on a plate and add the rye croutons and extra drizzle of Olive Black.
Research suggests that eating 2 tablespoons (23g) of Extra Virgin Olive Oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil.
Ingredients
2bunches of asparagus
1fennel bulb
1large bunch kale, roughly chopped
1old loaf rye bread (or any other)
1tspgarlic powder
¼cupOlive Black
1tspsalt
Olive Black Dijon dressing
2tbsplemon juice or apple vinegar
2tspDijon mustard
1garlic clove, finely chopped
½cupOlive Black
1tsphoney or agave
salt/ pepper to taste
Directions
1
Very finely slice the asparagus and fennel (it’s easier with a mandolin).
2
Mix in a bowl with kale.
3
Meanwhile make the croutons. Slice the rye bread into squares, put Olive Black in a pan and fry the croutons.
4
Add garlic powder and salt.
5
When crispy set aside.
6
Make the Olive Black Dijon dressing.
7
Mix all of the above ingredients.
8
Add them to the bowl of asparagus, fennel and kale, massage in the dressing with your hands.
9
Serve on a plate and add the rye croutons and extra drizzle of Olive Black.
Research suggests that eating 2 tablespoons (23g) of Extra Virgin Olive Oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil.
