Kale Salad with Tahini Dressing
If your garden is like mine, greens are plenty and kale is king. And if you have a farm share, I am sure you get your share of kale. I created this is a recipe to eat up lots of that superfood kale.
Creamy tahini dressing is a wonderful way to dress this substantial green. Add sweet onions and pumpkin seeds and you have yourself a salad that can’t be beat. It is hearty and delicious. I made it for friends the other night and promised to post it today so they have the recipe. That is an A+ vote of confidence in the dish!
To make this baby grab the following and put your hands to work.
1 pound of kale stems removed and cut into thin slivers (1/8-1/4 inch wide), I prefer Tuscan kale but any kale will work
1/2 a medium sized sweet onion, finely diced
2 serrano pepper, seeds removed and diced (1 if you like less heat)
juice of 1 lemon (1/4 cup)
1/2 teaspoon of salt
scant 1/3 cup tahini
2 tablespoons plus 1 teaspoon rice wine vinegar
1 tablespoon plus 1 teaspoon honey
1 tablespoons plus 1 teaspoon toasted sesame oil
1 tablespoons hot water
2/3 cup toasted pumpkin seeds or 1/2 cup of toasted sesame seed
dash tamari or soy sauce
Add the kale, onions, and serranos to a large bowl. Pour the lemon juice over the mixture and add the salt. Work the kale mixture with your hand until the juice and salt are distributed and the kale begins to soften, about 2-3 minutes. Let the kale sit for 10-20 minutes, stirring occasionally to distribute the lemon juice. In the meantime, make your dressing. Place the tahini, vinegar, honey, and sesame oil in a bowl and whisk together. Add the hot water and whisk to thin and mix the dressing. When you are ready to serve the salad, add the half the dressing, the pumpkin seeds, and a dash of tamari. Toss the salad until the dressing and pumpkin seeds are distributed through the salad. Add additional dressing to taste. I like to use all of the dressing but you may like it a little less dressed. Serve immediately.
This salad serves four generously.