Monday, February 7, 2011

Lacinato Kale Salad with Tahini Dressing

Trying to make more dishes using kale these days.  Kale is a cruciferous vegetable and can be used in anyway suitable for spinach.  Of course, it tastes different!  Kale has a mild cabbagey flavor and ranges in color from a deep green, blue green to green with a hint of purple.  Kale also is more popular with the northern Europeans which could explain there lower levels of cholesterol.  This explains my LOVE for this vegetable.  Not to mention it contains folic acid, calcium, iron, and vitamins A and C.  WOW ...a low calorie powerhouse! 

1/2 bunch lacinato kale, washed and torn into bite size pieces
1 tablespoon Tahini
3 tablespoons canola oil
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
1 teaspoon toasted sesame seeds
1/2 teaspoon salt
1/4 teaspoon pepper
2 slices of lemon, for serving


Method

1) Arrange torn Kale on two serving plates.
2) In a seperate bowl, mix together, tahini, canola oil, lemon juice, minced garlic, salt and pepper.
3) Divide the dressing over the kale on both plates.
4) Sprinkle the sesame seeds on both salads and top with a slice of lemon on both.
5) Serve with extra salt and pepper and enjoy!

Serves 2
In this photo you can see how beautiful the salad is up close.  This will clean out your intestines!

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