Kale Salad with Tahini Mint Vinaigrette
Recipe courtesy of Chef Dan of Wise Acre Eatery
Tahini Mint Vinaigrette (also available in the deli case at Wise Acre Eatery):
Ingredients:
3 oz Tahini
3 oz Garlic
3/4 Cup Mint leaves, picked from stem
1/2 Tbsp Dijon
2 Tbsp Water
3 oz Lemon juice
1/2 Tbsp Sugar
1 Tbsp Salt
3 oz Apple Cider Vinegar
3 oz Olive oil
2 oz Neutral cooking oil (rice bran, avocado, grapeseed, sunflower, canola)
Instructions:
In a blender, combine everything except the oils.
Blend until smooth, then slowly stream in the oils to emulsify.
Kale Salad (Serves 4):
Ingredients:
6 Cups Kale, chopped (chiffonade)
3/4 Cup Tahini mint vinaigrette
1 Cup Cooked Chickpeas
1/2 Cup Red onion, julienned
1/2 Cup Radish, sliced thin on a mandoline
1/4 Cup Craisins
3 Tbsp Sunflower seeds
2 Tbsp Sesame seeds
1 Tbsp Poppy seeds
1/2 Cup Parmesan, shredded, or peeled thinly
Instructions:
In a bowl, combine the kale and vinaigrette. Massage with your hands until the kale has started to break down.
Mix in or top the salad with the rest of the ingredients.
