Salad Of Lacinato Kale Recipe
chili pequin, toasted parmesan, lemon tahini dressing
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Ingredients
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Kale base
Toasted parmesan topping
Lemon tahini dressing
Method
Kale base
- 1
Prepare kale
Rinse the lacinato kale. Remove the tough stems and tear or chop the leaves into bite-sized pieces; place in a large mixing bowl.
- 2
Season and massage
Drizzle with olive oil and lemon juice. Sprinkle chili pequin flakes, sea salt, and black pepper. Massage the leaves with clean hands until slightly wilted and glossy, about 1–2 minutes.
Toasted parmesan topping
- 3
Toast parmesan
In a dry skillet over medium heat, toast the parmesan until deeply golden and fragrant. Remove from heat and set aside to cool on a plate.
Lemon tahini dressing
- 4
Make dressing base
In a small bowl, whisk together tahini and lemon juice. Slowly add water, whisking until the mixture is smooth and pourable.
- 5
Season and adjust
Whisk in garlic powder and salt. If the dressing is too thick, whisk in more water, 1 teaspoon at a time, until you reach a creamy consistency.
- 6
Toss and finish
Just before serving, toss the kale with enough of the dressing to coat leaves evenly. Use the remaining dressing to drizzle over the salad and finish with the toasted parmesan.