Kale Salad with apples, chopped almonds and tahini dressing
Raw kale and I are back together! Overloaded for a time. I have to admit, being a Northern California native, I embrace massaging my kale! I used to laugh at my friends, but a quick massage of the raw kale with a bit of olive oil and sea salt changes its consistency, as well as makes the taste more subtle..less grass like (which I think is why people don't like raw kale). This salad is my take on a San Francisco Chronicle recipe from a few years ago.
Strip the stems from one or two bunches of Tuscan kale (I used two bunches) and either finely slice by hand into ribbons or put in the Cuisinart and slice. Both work-this time I used my Cuisinart. Finely slice two peeled apples, chop some salted almonds and put in into a salad bowl with the kale.
The dressing is a sweet and tangy combination of tahini, lemon, olive oil, soy sauce and agave. I used the TJ's tahini dressing and added soy sauce and agave and a bit of olive oil.
Toss and serve...it does not keep well (although I did have it for breakfast today).