Ingredients:

  • 4 cups Lacinato kale, stems removed and finely ribboned
  • 3 Persian cucumbers, sliced into thick rounds
  • 0.5 cup red onion, thinly sliced
  • 0.25 cup fresh mint and flat-leaf parsley, torn
  • 0.25 cup tahini
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp honey
  • 1 clove garlic, grated
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. The Crisp-Factor Prep: Slice cucumbers and red onions; submerge them in a bowl of ice water for 10 minutes to maximize turgor pressure and crunch. Drain and spin dry before assembly.
  2. Prepare the Base: Remove the woody stems from the Lacinato kale. Stack the leaves and slice into very thin ribbons (chiffonade). Place in a large stainless steel bowl.
  3. Emulsify the Dressing: In a mason jar, combine tahini, olive oil, lemon juice, honey, grated garlic, salt, and pepper. Shake vigorously until a thick, velvety emulsion forms.
  4. Final Assembly: Add the chilled cucumbers, onions, and herbs to the kale. Pour the dressing over the ingredients and toss thoroughly, ensuring the kale is well-coated to soften its fibers.
  5. Serve: Serve immediately while the structural vegetables are at peak crispness.