Spring Asparagus Salad and Rye Crutons

Yields1 Serving
 2 bunches of asparagus
 1 fennel bulb
 1 large bunch kale, roughly chopped
 1 old loaf rye bread (or any other)
 1 tsp garlic powder
 ¼ cup Olive Black
 1 tsp salt
Olive Black Dijon dressing
 2 tbsp lemon juice or apple vinegar
 2 tsp Dijon mustard
 1 garlic clove, finely chopped
 ½ cup Olive Black
 1 tsp honey or agave
 salt/ pepper to taste
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.

Ingredients

 2 bunches of asparagus
 1 fennel bulb
 1 large bunch kale, roughly chopped
 1 old loaf rye bread (or any other)
 1 tsp garlic powder
 ¼ cup Olive Black
 1 tsp salt
Olive Black Dijon dressing
 2 tbsp lemon juice or apple vinegar
 2 tsp Dijon mustard
 1 garlic clove, finely chopped
 ½ cup Olive Black
 1 tsp honey 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.
Spring Asparagus Salad and Rye Crutons

About the Author

Leave a Reply

Your email address will not be published. Required fields are marked *

You may also like these

No Related Post

0
0 item
My Cart
Empty Cart