For the intended results, a few notes. I love pebbly-leafed, dark lacinato kale here. Shred it very finely and there is no need to de-stem each leaf (see photo). Also, you can toss the salad ahead of time, and pack it for lunch. On the olive front, Castelvetrano olives are my preference, but any meaty, good tasting green olives will do. Serve over quinoa, or other grain for a nice, substantial meal.
1 finely chopped shallot
scant 1/4 cup freshly squeezed lemon juice
1/3 cup extra virgin olive oil
2 teaspoons tahini
honey and salt to taste1 bunch of lacinato kale, finely shredded
12 brussels sprouts, finely shredded
3 green onions, trimmed and finely sliced1 cup toasted pecans, sliced
20 large green olives, pitted and sliced
2/3 cup shredded pecorino cheeseto serve: any herb flowers you might have (in this case I used coriander blossoms), optional, of course
Start by making the dressing. In a small bowl, combine the shallot with the lemon juice. Allow to sit for 5-10 minutes before whisking in the olive oil, tahini, honey, and salt.
Toss the kale, sprouts, and green onions with the dressing. Really mix it well, preferably with your hands, and then allow it to rest for ten minutes. Taste and add more salt if needed. Add the pecans, olives, and pecorino, and gently toss once more before serving topped with chopped herbs and/or herb blossoms.
Serves 4-6.
101 Cookbooks