6 leaves cavalo nero (aka Lacinato kale), washed and trimmed
6 tablespoons hummus, see note
2 ounces spring pea tendrils
2 carrots, cut into matchstick-size pieces
1 ounce carrot tops, chopped
Juice of ½ lemon
1 tablespoon olive oil
Salt and pepper
Spread 1 tablespoon hummus on each leaf.
In a small mixing bowl, dress pea tendrils, carrots and carrot tops with lemon juice, olive oil, salt and pepper; gently toss to combine. Place salad on top of hummus. Roll leaf around mixture and enjoy
For homemade hummus: Gently saute 2 cloves crushed garlic in 3 tablespoons of olive oil. When just fragrant transfer to a food processor along with 8 ounces cooked garbanzo beans, 3-5 tablespoons lemon juice (or to taste) and 1½ tablespoons tahini. Puree until smooth; add a bit of water if needed to adjust consistency.
Chef Jeremy Lycan, Heritage Prairie Farms, Elburn