Crunchy all green salad with a wonderful dressing. The pistachio dressing is a must try!!
3 tablespoons pistachios, toasted
100 ml olive oil
salt and black pepper
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1. Run in blender until smooth. If too thick dilute with some water.
1 fennel bulb.
1. Cut through the middle and through the root then slice very thin using a mandolin.
2. Place in ice water for 30 minutes so the fennel curls up.
Roasted kale (in oven, 100 C, 30 minutes)
Broccoli rice (made in many ways, one is to just cut of the very ends with a sharp knife)
Sprigs from fennel
Thin lime wegdes
Extra pistachios for decoration