Very finely slice the asparagus and fennel (it’s easier with a mandolin).
Mix in a bowl with kale.
Meanwhile make the croutons. Slice the rye bread into squares, put Olive Black in a pan and fry the croutons.
Add garlic powder and salt.
When crispy set aside.
Make the Olive Black Dijon dressing.
Mix all of the above ingredients.
Add them to the bowl of asparagus, fennel and kale, massage in the dressing with your hands.
Serve on a plate and add the rye croutons and extra drizzle of Olive Black.
0 servings