Kale Salad with Miso & Pistachios - Andrew Zimmern

Ingredients

• 1 1/2 pounds kale—stems discarded and leaves thinly sliced
• 3 tablespoons fresh lemon juice
• Kosher salt
• 2 tablespoons apple cider vinegar
• 2 tablespoons sesame seeds, lightly crushed
• 1 tablespoon brown miso
• 1 teaspoon dark brown sugar
• 3 tablespoons extra-virgin olive oil
• 2 scallions, thinly sliced
• 1/4 cup unsalted roasted pistachios, chopped