Easy Tuscan Kale Salad With Lemon Tahini Dressing
Looking for a hearty, healthy salad that tastes good, too? Athena Calderone shares her Tuscan kale salad and you have to try it!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eye-swoon.com.
Cooking tools:
- Chef's knife
- Cutting board
- Microplane
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Kitchen scale
- Skillet
- Baking sheet
- Oven
- Peeler
- Tongs
- Serving bowl
Ingredients
- 1 clove garlic, minced
- 1⁄4 teaspoon kosher salt
- 2 tablespoons tahini
- 1⁄4 cup (60 ml) fresh lemon juice
- 1 teaspoon honey
- 3 tablespoons extra-virgin olive oil
- 1⁄8 teaspoon Aleppo pepper, plus more for serving
- 1 head lacinato kale, stemmed and thinly sliced
- 1 Honeycrisp apple, cored, thinly sliced, and cut lengthwise into matchsticks
- 1⁄3 cup (45 g) almonds, toasted and roughly chopped
- 2 tablespoons golden raisins
- 2 ounces (55 g) pecorino Toscano, shaved
- 1 lemon, zested
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