Another Tuesday, and another Kale Day.
I finally got some fennel and was able to make my all time favorite kale-fennel salad.
This morning kale at my garden was "winking" with sparkling icicles after a last night frost as I walked by. I smiled and nodded: I know it's Tuesday.
After I was done with my yoga class, I rushed home to make a kale salad, which was easy.
The hard part was to let it rest for about an hour or so to blend all the flavors.
- 1 bunch kale
- 1 fennel bulb
- 1 orange
- 1 grapefruit
- 1 lemon (or 1 tbsp lemon juice)
- 1 Asian pear (also called apple pear)
Shave kale into thin ribbons, julienne fennel and Asian pear.
Remove skin and white membrane from the grapefruit an brake it into one inch pieces.
Place all the above ingredients in the ball, and squeeze orange and lemon over it.
Using your washed hands, mix it well and let stand for at least one hour, then mix it again and serve.
Until next time,
Cowboy Country Vegetarian