serves 4 as a starter
1 large bunch kale, washed, de-stemmed and finely sliced
1 -2 bunches endive, thinly slices (look for white and purple for a pretty combination)
3 Fuyu persimmons, sliced cross-wise and in half
1 ½ cup hazelnuts, toasted.
juice of 1 lemon
olive oil (a few swirls will do)
Maldon salt, to taste
In a large salad bowl, massage the olive oil into the kale. Let your fingers do the working! Season with the lemon juice and salt and taste until perfect. Garnish with the hazelnuts and persimmon slices. Here’s to your health!