Kale Salad
Wilted Kale Salad
Equipment
- Knife
- Cutting Board
- Large Serving Bowl
- Small Mixing Bowl
- Small bowl for Lemon Juice
- Whisk
- Lemon Juicer
- salad spinner
- Measuring Spoons
Ingredients
- 1 bunch Lacinato Kale Washed Veins Removed and Chopped
Dressing
- 1/2 each Shallot Minced
- 1 each Lemon Organic For Juicing
- 1 clove Garlic Minced Optional
- 2 tbsp Maple Syrup Grade A Dark Amber
- 2 tbsp Tahini Organic Well Mixed ( not just the oil on top)
- Salt To Taste
- Black Pepper Fresh Ground To Taste
Instructions
- Remove bottom inch of Kale and save for stock
- Devein Kale
- Chop Kale into 1 inch bites.
- Wash Kale in water
- Add Kale to salad spinner and spin dry
- Pat off any remaining moisture.
- Add to a clean bowl
Make Dressing
- Mince 1/2 shallot
- Mince Garlic Clove
- Measure 2 Tbsp Maple Syurp into small mixing bowl
- Juice the Lemon into a separate small bowl
- Add 2 tbsp Lemon juice into small mixing bowl
- Add 2 tbsp of sesame tahinni to small mixing bowl
- Whisk to combine until no lumps
- Add shallots and garlic to small mixing bowl
- Whisk well
- Salt and Pepper to taste and whisk
- Pour directly over the dry kale
- Mix to combine thoroughly
- Let rest for 1 hour before serving
Notes
Add roasted sweet potatoes to make a complete meal.
This dish can be made up to 8 hours ahead.