Kale and fennel salad with Fuyu persimmons from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 112) by Joanne Chang and Karen Akunowicz
- shallots
- ground cayenne pepper
- fennel
- fresh ginger
- honey
- lemons
- canola oil
- rice vinegar
- Tuscan kale
- Thai basil
- Chinkiang vinegar
- Fuyu persimmons
- reduced salt soy sauce
- toasted sesame oil
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.