Crunchy all green salad with a wonderful dressing. The pistachio dressing is a must try!!

Pistachio dressing:
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.

Curly fennel:
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.

Salad:
Roasted kale (in oven, 100 C, 30 minutes)
Rocket Salad
Broccoli rice (made in many ways, one is to just cut of the very ends with a sharp knife)
Sprigs from fennel
Basil, shredded
Thin lime wegdes

Extra pistachios for decoration