Baby kale and black olives salad

Baby kale and black olives salad

I love this kale salad, for its stronger taste and unusual combination. Perfect with fish like sea bream or lean meat like turkey, it has purple, green and red leaves, for a greater variety of nutrients.

Baby kale has a milder taste than the ordinary one, and does not need to be “massaged”. I would recommend though to add the olive oil and lemon to its leaves and make sure it really spread through the salad ( it can be done with your bare hands) to make sure that the kale soften a bit.

If you are struggling to find the radicchio in London, you can head to any branch of Wholefoods, or visits the beautiful and well stocked Natoora on Pavillion Road in Chelsea.

Ingredients

  • Half a packet of baby kale 45 gr
  • 4-5 radicchio rosso leaves
  • 4-5 black pitted olives
  • few thin slices of cucumber for garnish
  • Extra-virgin olive oil
  • A dash of lemon juice
  • Sea salt to taste

Simply wash and prepare all the leaves, chop them roughly and put them in salad bowl with the olives cut in half. Add the seasoning as described above and enjoy!


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