RACHEL LETT
Highly addictive, kale salad —a sure way to get your greens in! This salad doesn’t spoil if prepared in advance (it actually gets better), so perfect for dinner parties, or a lunchbox filler.
Crack Kale Caesar Salad
SERVES 6
For the dressing
1 tablespoon tahini
1 tablespoon oil
1/2 lemon (juice)
2 anchovy fillets, crushed
1/2 garlic clove, crushed
1 teaspoon mustard
1/2 teaspoon tabasco
25ml water
salt and pepper
For the salad
200g cavolo nero or other kale
30g roasted walnuts roughly chopped
parmesan
Ingredients
In a blender, blitz all the dressing ingredients until smooth, and season to taste.
Alternatively, add the dressing ingredients to a jar and shake-shake-shake, until everything is well mixed and smooth.
Remove the stalk from the kale, and finely slice the leaves.
Massage the dressing into the kale, until well coated and softened.
Before serving, top with walnuts (or other seeds and nuts you prefer) and a grating of parmesan
This is a great salad that will get even better with time, as it marinates and softens—great for picnics or lunchboxes