Big Curly Kale Bowl with Lemon Tahini
4.7(90 ratings)Sometimes a salad is just greens, and that is plenty. Curly kale has frilly edges that trap dressing beautifully, so a thick lemon tahini sauce clings to every ruffle. Massaging the leaves in a large mixing bowl turns a mountain of kale into something manageable and tender. Eat it straight from the bowl or use it as the base for anything else you have in the fridge.
- Hands-on
- 15 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Method
-
Step 1: Wash the kale in a sink of cold water, lift it out and dry it well, then strip the leaves from the tough ribs and tear into large pieces.
-
Step 2: Whisk the tahini, lemon juice, garlic, water, salt and pepper flakes until the sauce seizes, then keeps loosening into a smooth, pourable cream.
-
Step 3: Pile the kale into a large steel bowl, pour over most of the dressing and massage with both hands for 3 minutes, until the leaves soften and darken.
-
Step 4: Taste, adding a little more lemon or salt if needed, then drizzle over the remaining dressing and serve straight from the bowl.
Same technique, different aisle
More from Big Raw Salads
Keep cooking without the stove
Classic Garden Salad with Red Onion Rings
Crisp romaine, ripe tomato wedges and sharp red onion rings in a dark bowl, dressed simply with a mustardy apple cider vinaigrette and cracked pepper.
Leafy Greens with Carrot Ribbons
Soft lettuces and peppery leaves layered with long curls of carrot ribbon in a stone bowl, dressed with a creamy orange and almond butter vinaigrette.
Kale, Beet and Strawberry Salad with Balsamic
A generous platter of tender kale, shaved raw beets, sliced avocado and ripe strawberries finished with a glossy date-sweetened balsamic reduction for drizzling.
Butter Lettuce, Cherry Tomato and Dill Salad
Soft butter lettuce cups tossed with sweet cherry tomatoes and plenty of fresh dill in a creamy sunflower seed dressing that clings to every leaf.