Lacinato kale, also known as dinosaur kale, black-leaf kale, and Tuscan kale, is most prevalent in Tuscany, Italy. Italians call it cavolo nero, which translates to "black cabbage". The leaves are tender and flavorful, sweeter and less bitter than other kales. Full of nutrients and easier to cook than curly-leaf Russian kale, it is a great addition to your Spring vegetable repertoire. Orion fennel produces large bulbs, and boasts a sweet licorice flavor. Fennel fronds and stalks can be used as well – fronds as an herb and stalks in a stock!
Ingredients
- 1 bunch Lacinato kale
- 1 bulb of Orion fennel
- ½ cup raisins
- ½ cup pine nuts
- ¼ cup micro greens
- ½ garlic clove, smashed with mortar and pestle
- 1 tablespoon brown mustard
- 3 tablespoons raw honey
- 1 tablespoon fresh orange juice
- ¼ cup champagne vinegar
- ½ cup of extra virgin olive oil
- fresh tarragon, chopped
- fennel fronds, chopped
Instructions
Wash kale and cut into strips, set aside in a medium bowl.
Shave the fennel bulb and add to the kale, toss with raisins, pine nuts and micro greens.
Mix together smashed garlic, mustard, honey, orange juice and vinegar. Whisk in the EVOO until well blended and add chopped fresh tarragon and fennel fronds.
Serves 4
