Kale Salad with Sweet Tahini Dressing
****Note: Depending on the variety of kale, the kale may need to sit in bowl with dressing for at least a couple of hours. Curly kale is the least tender so that should sit the longest, dinosaur kale is best for this salad, and would need to sit for about an hour. Red Russian is quite tender so you can add the dressing and eat almost immediately. There are so many varieties of kale, choose your favorite or mix them.
Ingredients
- 1 bunchlarge bunch of kale of your choosing ****See Note****
- 0.25 cupraw unsalted pine nuts
- 0.25 cupblack currants
- ⅓ cupextra-virgin olive oil
- ⅓ cupTahini
- ⅓ cupfiltered water
- 1 pcslemon juiced
- 1 tbspPure Maple Syrup
- 0.5 teaspoonsumac
- 0.5 teaspoonGround Cumin
- 0 pinchUrfa or any chili flakes to taste
- 0 pinchsalt or to taste
- 0 pinchFreshly ground pepper, to taste
Instructions
- 1
In a medium mixing bowl add the olive oil and tahini and mix well, add water and continue to mix. Then add lemon juice, and at this time the tahini mixture will seem to look curdled, keep mixing until smooth it should take about a minute.
- 2
Add the rest of the ingredients and mix until all the ingredients are smooth and the the dressing is creamy. Set aside.
- 3
Wash and dry kale, remove thick stems, discard. Tear or cut kale into bite sized pieces and place in large salad bowl.
- 4
Pour dressing over the kale and toss until kale is well coated.
- 5
Let kale sit with dressing depending on the variety used. Before serving add the currants and pine nuts, mix well and serve.