The first time I had proper, delicious kale salad was in Ubud, Bali. I've tried kale salads before, but loathed all of them - the dressing never seemed to match the sturdiness of kale, and the kale were so tough it felt like I could choke on them.
This particular kale salad not only solves that, but it also sent me to a borderline kale obsession. I love how the creamy, tangy tahini dressing compliments the slight bitterness of the kale, and because the vegetable is blanched and massaged, they're not too sturdy to consume at all. Add some chickpeas for some protein, and you've got a simple, healthy lunch for a sunny day.
This recipe makes a plate of salad.
What You Need
1 handful ready-to-eat chickpeas
2 tbsp tahini
1 tsp dijon mustard
2 tsp apple cider vinegar
dash of salt
2 tbsp extra virgin olive oil
What You Do
1. Boil some water in a pot big enough to submerge the kale in. Add a dash of salt.
2. Add the kale into the pot, for about 3-5 minutes, or until the leaves have softened but not mushy. At the last minute, add the chickpeas to warm through.
3. Drain the kale, leave to cool while you get on with the dressing.
4. In a bowl, whisk the tahini, mustard, vinegar and salt together. Slowly add the olive oil until you get a thick consistency (the watery kale will loosen this up more). Check for taste.
5. Back to the kale. Remove the big stems, and roughly chop the leaves into 1 inch pieces. It's a salad, y'all. It doesn't have to be precise.
6. Transfer kale into mixing bowl, add chickpeas, and drizzle in the dressing. Mix them with your hands. Massage the leaves. This will soften the leaves more, and ensure that it's really marinated with the dressing.
7. Transfer to a nice plate. Best enjoyed with a nice drink. You deserve it, cos you're eating a salad, for God's sake.