Kale, Fennel and Broccoli Slaw

1 garlic clove, finely chopped
Juice of 1½ lemons
2 tbsp buttermilk
2 tbsp extra-virgin olive oil
200 gm coarsely chopped kale (2 cups)
200 gm broccoli, finely chopped
1 baby fennel bulb, thinly shaved on a mandolin, fronds coarsely chopped
⅓ cup coarsely chopped dill
⅓ cup coarsely chopped flat-leaf parsley
2 tbsp finely chopped chives

Combine garlic and half the lemon juice in a screwtop jar and stand to soften (1-2 minutes). Add buttermilk and half the oil, season to taste and shake to combine.

Combine kale, remaining lemon juice and remaining olive oil in a bowl, season to taste and massage kale until beginning to soften (1-2 minutes).

Add broccoli, fennel and fronds and herbs, drizzle with buttermilk dressing to taste and toss to combine.

from: www.gourmettraveller.com.au