Because we chefs love to throw food caution to the wind!
Kale salad with raspberries, lavender and honey dressing
4 cups of Kale, deveined, washed and finely shredded
1 cup fresh/frozen Raspberries (plus a few more for garnish)
2 Tablespoons of Honey
2 large heads Lavender, small flowers/buds removed and stalks discarded
2 Tablespoons Olive Oil
1 Teaspoon Sea Salt
Black Pepper to taste
Place everything in a bowl and squelch and massage until everything is well combined.If possible leave for at least 2 hours for the kale to soften, overnight is even better. Decorate with more raspberries and a sprig of lavender.
I have to say that I would have never have thought of this combination -but Kemi does it again, a truely delicious dish that will delight your taste buds – Thanks for sharing!!
Hello Rebecca,
I had a huge moment of inspiration regarding this dish. I did not know if it would work and if I was completly crazy! But I was very happy with the outcome and I am glad you were too. I am about to add a recipe I created in Spain, I hope it fires your taste buds! Thank you so much for the feedback.