This is a favourite recipe of Jolianne’s that comes to us courtesy of her mom and is a different way to enjoy the bright flavour of Farm Fresh fennel.
4 bulbs of fennel, sliced thinly from top to bottom
1 bunch of kale, chopped and massaged
Tuna - equivalent to one can
1T capers chopped
3 green onions chopped
Salt and pepper to taste
Slice fennel thinly from top to bottom, drizzle with olive oil, add salt & pepper and roast at 375F for about 45min, or until golden. Allow to cool
Wash, chop, and massage the kale and add it to a bowl, along with the capers, green onion & tuna. Add cooled fennel.
Serve salad with quinoa and a simple balsamic vinaigrette.
Salad is best prepared the night before.