32.5 mm
97.5 mm
230 mm
97.5 mm
32.5 mm 22.5mm
Recipe: SALAD: 5 cups shredded baby kale 3 breakfast radishes, thinly sliced 1 fennel bulb, thinly sliced 1/4 cup extra-virgin olive oil Juice and zest of 1 lemon Kosher salt DRESSING: Kosher salt 1 clove garlic, peeled 1 oil-packed anchovy fillet 1 egg yolk About 1 tablespoon extra-virgin olive oil TOPPING: 1/2 cup toasted breadcrumbs 1/4 cup grated Parmesan 1/4 cup chopped fresh parsley
Nutrition Information Servings per package:
30.00 g Average Average Quantity per Quantity per Serving 100 g
EnergyNutritional
Information: 28 kJ 93
ProteinServings
0.5 g package:
4.001.7 g
Fat, total
0.0 g
0.1 g
- saturated
0.0 g
0.0 g
per
Serving size: 30.00g
Ave Quantity per0.7 serving g
Carbohydrate
Protein: - sugars
28g
Sodium Calories:
0.5g
0.7 g 7 mg
kJ
2.3 g 2.3 g 23 mg
Saturated: 0g Kale Leaves Ingredients: Baby Carbohydrate: 0.7g
Grown & Packed By: Sugars: 0.7g Houston’s Farm 7mgLane 121 Sodium: Backhouse Cambridge Tasmania 7170 Ph: (03) 6248 5233
Directions For the salad: In a large mixing bowl, combine the kale, radishes and fennel. Add the olive oil, lemon juice, zest and a pinch of salt, and toss to combine. Set aside. For the dressing: Add a pinch of salt to a large wooden salad bowl. Rub the inside of the bowl with the garlic clove, using the salt as an abrasive. Add the anchovy and mash with the back of a spoon. Add the yolk and olive oil, and whisk to combine.
160g
Add the kale mixture to the dressing and toss to coat.
USE BY:
Merry Christmas
USE BY:
Sweet leaves with pea tendrils and cranberries. Ready to dress and impress!
Ingredients: Baby Kale Leaves Grown & Packed By: Houston’s Farm 121 Backhouse Lane Cambridge Tasmania 7170 Ph: (03) 6248 5233
www.houstonsfarm.com.au
303.2 mm
Fat Total : 0g
160g
Save to Favorites Print Recipe email
For the topping: Mix the breadcrumbs with the Parmesan and parsley, and sprinkle on top of the salad.
4.00
Serving size:
258.2 mm
recipe tools
Family Family Entertainer Entertainer Salad Salad
22.5mm
32.5 mm
97.5 mm
230 mm
97.5 mm
32.5 mm 22.5mm
SALAD: 5 cups shredded baby kale 3 breakfast radishes, thinly sliced 1 fennel bulb, thinly sliced 1/4 cup extra-virgin olive oil Juice and zest of 1 lemon Kosher salt DRESSING: Kosher salt 1 clove garlic, peeled 1 oil-packed anchovy fillet 1 egg yolk About 1 tablespoon extra-virgin olive oil TOPPING: 1/2 cup toasted breadcrumbs 1/4 cup grated Parmesan 1/4 cup chopped fresh parsley
Nutrition Information Servings per package:
30.00 g Average Average Quantity per Quantity per Serving 100 g
EnergyNutritional
Information: 28 kJ 93
ProteinServings
0.5 g package:
4.001.7 g
Fat, total
0.0 g
0.1 g
- saturated
0.0 g
0.0 g
per
Serving size: 30.00g
Ave Quantity per0.7 serving g
Carbohydrate
Protein: - sugars
28g
Sodium Calories:
0.5g
0.7 g 7 mg
kJ
2.3 g 2.3 g 23 mg
Saturated: 0g Kale Leaves Ingredients: Baby Carbohydrate: 0.7g
Grown & Packed By: Sugars: 0.7g Houston’s Farm 7mgLane 121 Sodium: Backhouse Cambridge Tasmania 7170 Ph: (03) 6248 5233
Directions For the salad: In a large mixing bowl, combine the kale, radishes and fennel. Add the olive oil, lemon juice, zest and a pinch of salt, and toss to combine. Set aside. For the dressing: Add a pinch of salt to a large wooden salad bowl. Rub the inside of the bowl with the garlic clove, using the salt as an abrasive. Add the anchovy and mash with the back of a spoon. Add the yolk and olive oil, and whisk to combine.
160g
Add the kale mixture to the dressing and toss to coat.
USE BY:
Merry Christmas
USE BY:
Sweet leaves with pea tendrils and cranberries. Ready to dress and impress!
Ingredients: Baby Kale Leaves Grown & Packed By: Houston’s Farm 121 Backhouse Lane Cambridge Tasmania 7170 Ph: (03) 6248 5233
www.houstonsfarm.com.au
303.2 mm
Fat Total : 0g
160g
Save to Favorites Print Recipe email
For the topping: Mix the breadcrumbs with the Parmesan and parsley, and sprinkle on top of the salad.
4.00
Serving size:
258.2 mm
recipe tools
Family Family Entertainer Entertainer Salad Salad
22.5mm