Ingredients:

  • 1 large bunch Curly or Tuscan (Lacinato) Kale (about 8 cups, packed), washed and de-stemmed
  • 1 Tbsp Extra Virgin Olive Oil
  • ¼ tsp Fine Sea Salt
  • ¼ cup Tahini (well-stirred)
  • 3 Tbsp Fresh Lemon Juice
  • 2 Tbsp Maple Syrup (Grade A)
  • 1 small clove Garlic, finely minced or grated
  • 2-4 Tbsp Cold Water
  • ½ tsp Black Pepper, freshly ground
  • ¼ cup Toasted Sunflower Seeds
  • ¼ cup Dried Cranberries or Cherries
  • ¼ cup Grated Hard Cheese (Parmesan or Pecorino, omit for vegan)

Instructions:

  1. Prep the Kale: Wash and dry the kale thoroughly. Strip the leaves from the tough central stems. Stack the leaves and roughly chop them into bite-sized ribbons (about 1-inch wide). Place the chopped kale in the large mixing bowl.
  2. The Chef’s Essential Massage: Drizzle the kale with 1 Tbsp of olive oil and ¼ tsp of sea salt. Using clean hands, firmly massage and scrunch the kale leaves for 2 to 3 minutes. The kale should visibly soften, darken in colour, and decrease significantly in volume. Set the massaged kale aside for 15 minutes to rest.
  3. Whisk the Dressing: In a small bowl or jar, combine the tahini, lemon juice, maple syrup, minced garlic, and pepper. Whisk vigorously. Gradually whisk in 2 to 4 Tbsp of cold water, one tablespoon at a time, until the dressing is smooth, creamy, and pourable (like thin Greek yoghurt). Taste and adjust seasoning if needed.
  4. Assemble and Serve: Pour about two-thirds of the prepared dressing over the rested kale. Toss thoroughly until every piece of kale is lightly coated. Add the sunflower seeds, dried fruit, and grated Parmesan (if using). Toss gently to distribute the textures evenly. Serve immediately or chill briefly.