PREPARATION INSTRUCTIONS:
- First marinate kale with lemon vinaigrette (in a 1oz ramekin). Massage lemon dressing into leaves and allow to rest at least 15 minutes.
- Toss marinated kale and fennel with tahini ranch dressing. Transfer to a platter and garnish with radish slices and grapefruit segments.
INGREDIENTS: kale, fennel, grapefruit, tahini, dill, parsley, basil, garlic, lemon, miso, olive oil, colman’s dry mustard radishes
