Tuscan kale salad with radicchio and fennel

This week Tuscan kale, radicchio and fennel have all arrived at Zsámboki Biokert for the first time this season. This Italian-inspired salad is the perfect way to taste all three at once — crunchy, mildly bitter, and bright with citrus.

Add to your basket:

• 1 portion Organic Tuscan kale (The star of the week — NEW in our range!)
• 1 head Organic radicchio (For beautiful purple colour and gentle bitterness — NEW!)
• 1 bulb Organic fennel (For aniseed freshness — NEW!)
• a handful Organic walnuts (Toasted, for crunch and richness)
• 1 Organic lemon (Freshly squeezed for the dressing)
• a few sprigs Organic tarragon (For a fresh, herby finish — NEW!)
• 1 Orange (unfortunately only available elsewhere for now — we're working on it)
• 3 tbsp Olive oil (unfortunately only available elsewhere for now — we're working on it)
• 1 tsp Honey (unfortunately only available elsewhere for now — we're working on it)

Method: Tear the Tuscan kale into small pieces, removing the tough stems. Massage with a little olive oil for 1–2 minutes until softened and darker in colour. Tear the radicchio into bite-sized pieces and shave the fennel as thinly as possible. Toast the walnuts in a dry pan for 3–4 minutes. For the dressing, whisk together the orange and lemon juice, honey and olive oil, seasoning well with salt and pepper. Toss all the vegetables together with the dressing, scatter over the toasted walnuts and fresh tarragon, and serve immediately.