About the Recipe
Ingredients
Salad:
2 heads Lacinato/Tuscan kale, stemmed and chopped
1 head of fennel, thinly sliced
2 red peppers, diced
1 (15 oz.) can chickpeas, drained and rinsed
4 green onions, thinly sliced
1 English cucumber, diced
3/4 cup toasted walnuts, chopped
1/2 tsp Kosher salt
Lemon Tahini Dressing:
2 cloves garlic, minced
1/4 tsp Kosher salt
1/3 cup tahini
1 tbsp dijon mustard
1/2 cup lemon juice
2 tsp honey
1/2 cup extra virgin olive oil
Preparation
Once your kale is rinsed, massage the 1/2 teaspoon of salt into the leaves. This will help tenderize the kale, making it nice and soft. Leave to sit while you make the dressing, or up to 4 hours.
Make the dressing:
If your tahini is very smooth and "drippy" this will come together easily in a mixing bowl. If it's thicker, a high speed blender makes quick work of it.
Combine the dressing ingredients and whisk or blend until very smooth.
In a large serving bowl, combine all of the salad ingredients.
Pour dressing over the salad and mix well.
Serve.