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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.