Tahini Caesar Kale Salad

In warm weather, kale and other greens can have a stronger flavor and firmer texture and aren’t as good to eat raw. If you have mild kale or collards you can massage them with a bit of salt and use them raw but if they are strong flavored and tough, you could grill your greens, which will give them a smoky flavor and soften the texture a bit. Use any dressing you like, the greens are especially delicious with this tahini Caesar dressing. While you are cooking the greens you can add a few slices of bread to the grill to use as croutons.

Ingredients

1 bunch kale or collards, cleaned and dried

1 tablespoon olive oil

1/2 teaspoon red chile flakes, if desired

1/4 cup tahini

1 tablespoon red wine vinegar

1 tablespoon lemon juice

2 tablespoon warm water

4 garlic cloves

1 tablespoon capers

1/2 teaspoon Dijon mustard

Salt and pepper to taste

1 cup croutons

Directions

Rub oil onto kale leaves and sprinkle with red chile flakes, if using. Place leaves onto a HOT grill, cook for about 1-2 minutes, then flip and continue cooking for an additional minute or 2 until leaves are lightly wilted and have some grill marks. Let leaves cool, remove and discard stems and roughly chop. To make the dressing combine the remaining ingredients in a food processor or blender and pulse to combine. Process until well blended. Toss greens with about half of the dressing and taste. Adjust seasoning and add more dressing, if needed. Garnish with croutons and serve.

Submitted by Sara Jones, Tucson CSA