INGREDIENTS
- 1 large bunch curly kale
- 4 radishes, thinly sliced
- 3 large Spring onions, thinly sliced
- 3 TBS olive oil, plus a little extra to massage kale
- 3 TBS RR&Co Heirloom Garlic Oxymel
- 1 tsp salt, plus a pinch extra to massage kale
- 1 tsp dijon mustard
- 1/2 tsp lemon pepper seasoning
- zest of 1 lemon
- 1/4 c shredded extra sharp cheddar, optional
INSTRUCTIONS
Remove stalk from kale and tear into small pieces or chop. Place kale in bowl and massage kale with a little olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. Measure olive oil, RR&Co Heirloom Garlic Oxymel, salt, dijon, lemon pepper and lemon zest in to a small mason jar. Place on lid and shake until combined. Add radishes and onions to kale and gently mix. Sprinkle dressing over vegetables and toss lightly. Serve with or without cheddar.