Aragula Salad with Tuscan Kale, Radish, Fresh Fennel, Parsley and Mint
08Mar,2021

Aragula Salad with Tuscan Kale, Radish, Fresh Fennel, Parsley and Mint

BY : Devinka Seneviratne

Ingredients

  • Aragula / Rocket leaves
  • Parsley 
  • Tuscan Kale
  • Fresh Fennel
  • Radish
  • Peppermint leaves
  • Lemon
  • Salt & Pepper for taste

 

Method

  1. Wash all leaves and ingredients in cold water
  2. Peal the leaves off the stem of the Tuscan kale and add into the bowl, add olive oil (alt: macadamia oil, or avocado oil), salt and pepper and massage the leaves for the flavours to be absorbed into the leaves. This occurs through the micro abrasions that are created in the leaf when you massage it. 
  3. Thinly slice radish and add into a bowl
  4. Take a few stems of parsley and mint and coarsely chop them and add in
  5. Thinly slice the fennel of about 3-4 tablespoons full if one is to use the whole batch of leaves (if not 2 tablespoon full) 
  6. Add bowl of aragula (rocket leaves)
  7. Squeeze 1/4 or 1/2 lemon depending on size of leaves used, with salt and pepper to taste and mix all together
  8. Chill in fridge for 15 - 20 mins, prior to consuming