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*If you are using oven dried tomatoes you will need to make them a day ahead.
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Make salsa verde, mince and measure everything into a jar and shake well, then set aside.
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Wash kale and tear off main rib by holding the end of the stem and sliding off the leaves, wash, dry, then chop in to thin strips.
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Put kale in a large bowl with the tablespoon of olive oil and massage oil in to the kale.
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Toss in chopped tomatoes.
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Cut the stalks off of fennel bulb, cut bulb in half and then cut out the core. Thinly slice bulb and thinly slice the stocks, then add to kale.
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Finely shred Asiago and add to kale along with the salsa verde and mix well.