As I was enjoying my massage yesterday, my mind wandered pleasantly. I like making salads, and dreaming of salads, and thinking how it’s always delicious to prepare something at the top of its season simply.

I concocted the following:

• Thinly slice fennel, like paper thin, douse in intenso olive oil—pressed by a friend (!)—add salt and pepper, and let it sit. (That’s always better, to let salads sit for a bit once they’re dressed.)
• Add some chicory separated into its leaves once the fennel seems a bit floppier.
• Slice up matchsticks of apple and scatter on top.
• Maybe some roasted hazelnuts.
• And maybe some dried cranberries.

But! I got to the grocer and they didn’t have any fennel or chicory so I had to get the damn kale.

I ended up making the following:

• Cut a little white cabbage up and separate into leaves. Peel and half about 10 shallots. Toss in olive oil and salt and pepper. Roast until squishy with a few burnt bits.
• Rinse organic kale thoroughly and pull leaves from stalks and into small pieces. Massage roughly for longer than you think. Squeeze the heck out of it repeatedly. This really helps with £mouthfeel.
• Add lots of chopped parsley. Could go to tabouli levels if you really like parsley. I added about a handful.
• Once the roast veg is ready, add it to the salad. It’s good if it’s still hot/warm.
• Make a dressing: Olive oil, wholegrain mustard, balsamic vinegar, orange juice, salt and pepper. Add to salad and toss very well.
• Let sit.
• Add fresh apple and little orange chunks at the end, and enjoy.

It was less refined than the first idea, but really tasty!