KALE SALAD WITH APPLE, ALMOND & TAHINI-YOGURT DRESSING
It seems like lately people eat more kale. It is definitely new to me in the last couple of years. This recipe is the first kale recipe I ever tried. I guess all the ingredients in it seemed in and of themselves quite wonderful, and so I gave it a go. Yummy! This is a fabulous way to introduce kale to anyone. My family calls it the "salad with the pomegranate seeds, yogurt and apple." Kale? They hardly noticed they were eating a powerhouse salad. Just fine with me. Cook's secret.
Extra pomegranate seeds are always welcome. Aleppo pepper is now more easily found at the supermarket, but no worries if it is elusive. The salad is fantastic without it.
1 garlic clove, finely minced
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher or sea salt
2 tablespoons tahini
2 tablespoons plain Greek yogurt
1/2 teaspoon ground cumin
1 tablespoon olive oil
4 cups kale, stemmed and finely shredded
1 large crisp eating apple, peeled and julienned
2 tablespoons sesame seeds
4 tablespoons sliced almonds, lightly toasted
1 watermelon radish, julienned (or substitute 4 French breakfast radishes)
2 tablespoons pomegranate seeds
3/4 teaspoon Aleppo or Maras pepper
1. In a small mixing bowl, let the garlic sit with the lemon juice for 5 minutes to mellow the garlic flavor.
2. Whisk in salt, tahini, yogurt, cumin, and olive oil. Continue to whisk until the dressing is smooth and creamy. Season with more salt if necessary.
3. In another mixing bowl, combine the kale and radish with the dressing and stir continuously for about 30 seconds or until the kale is lightly but evenly coated with dressing. Stir in apple, sesame seeds and almonds. Mix until they are just incorporated throughout the salad.
4. Divide the mixture into bowls and top each with 1/2 tablespoon (or more if you like) of pomegranate seeds. Sprinkle each salad with a tiny bit of Aleppo or Maras pepper.
5. Serve with pita bread.