TUSCAN KALE SALAD WITH LEMON TAHINI DRESSING

• porții: 8

Ingrediente

2 heads Tuscan kale, rinsed, stemmed, and chopped

½ teaspoon kosher salt

LEMON TAHINI VINAIGRETTE

⅓ cup tahini

2 garlic cloves, minced

1 tablespoon Dijon mustard

½ cup lemon juice (about 3 lemons)

2 teaspoons honey

¼ cup extra-virgin olive oil

¼ teaspoon kosher salt

1 fennel bulb, thinly sliced

2 red bell peppers, diced

(15-ounce) can chickpeas, drained and rinsed

4 green onions, white and green parts, thinly sliced

1 English cucumber, diced

¾ cup chopped toasted walnuts

Instrucțiuni

Add the kale to a large bowl and massage the salt into the leaves to tenderize it. Leave the kale to sit while you make the

dressing, or up to 4 hours.

TO MAKE THE LEMON TAHINI VINAIGRETTE: In a small bowl 2 or blender, combine the tahini, garlic, mustard, lemon juice, honey, olive oil, and salt and whisk or blend until very

smooth.

To the bowl of kale, add the fennel, bell peppers, chickpeas, 3 green onions, cucumber, and walnuts.

Pour the vinaigrette over the salad and mix well. Serve, or 4 refrigerate for up to 5 days.

Note

This salad was the first of the Hungry Lady Salads I ever posted. The OG, the Queen, the one who started it all. Many of you have told me you could drink the lemon tahini vinaigrette, which is pretty much what I look for in a great salad dressing. The balance of nutty, creamy tahini, fresh lemon juice, sharp Dijon mustard, and honey is quite miraculous. Since originally posting the dressing, I've lowered the oil amount, as I've found it to be just as creamy and luscious without the full ½ cup. Feel free to switch up the salad ingredients themselves based on what you have on hand. Though I feel this hearty, crunchy combination makes the perfect salad, it really is all about the dressing with this one, and it would be very good to any salad you drizzle it on. If your tahini is very smooth and "drippy," the dressing will come together easily in a mixing bowl. If it's thicker, a high-speed blender makes quick work of it.