I’ve had a bit of a love affair with kale the past year. Sauteed kale, veggies, and sausage is one of my default weeknight dinner meals. I toss it into soups, frittatas, and have enjoyed it raw in salads (notably at Serious Pie). I’ve never made a raw kale salad at home though, and I have been feeling like I’ve been in a salad rut lately. Romaine. Tomatoes. Cucumber. Balsamic Vinegar. The world of salads is so much greater than these ingredients, yet it’s so easy just to reach for the default that gets it done.
I got to leave work a bit early one day this week (after having been there very late a few other days this week) and used my time off to cook. My team just launched something BIG. Something I’ve been working on since I started my job 1.5 years ago, and something people have been working on for a decent amount longer. It’s involved some very, very late nights the past month so I haven’t been treating myself right. I used my free afternoon to bake a cake for the launch, a cake for my coworker’s birthday, and prepare some pizza sauce for a weekend trip with my Ultimate Frisbee team. And then I made this salad for me.
Sam was a skeptic of this salad and spent his first 6 or 7 bites grimacing. He then proceeded to eat normally and say I could make it again because it was quite delicious and he was just trolling. He enjoys messing with me a little too much! But I (secretly) like it.
I looked at a few kale salads to get inspiration and ended up basing mine off one I found on Serious Eats. I would probably make more dressing next time. If you have a particularly huge bunch of kale, definitely double the dressing part of it.
Kale and Stone Fruit Salad with Tahini Lemon Dressing
adapted from Suzanne Lehrer’s Make Ahead Roast Chicken and Kale Salad
- One bunch kale ( russian red was especially delicious)
- 2 nectarines (or some other stone fruit)
- 1/2 cup toasted almonds
- 1/4 cup shredded parmesan
- 3 T. Water
- 1 T. Olive Oil
- 2 1/2 tsp. tahini
- 1 medium or small Lemon’s worth of juice
- Salt and Pepper to taste
Prepare dressing by whisking all ingredients together in a bowl. Add salt and pepper last to taste.
Wash Kale, remove stems, and chop leaves.
Cut nectarine into slices.
Combine all ingredients and toss.