v:gourmet

We’ve been totally spoiled this fall with sunshine and warm temperatures. We’re heading toward the end of November and you can still get tender greens at the farmers’ market. That will all be over soon I’m afraid and the homegrown greens will have to wait until next spring. The tender ones that is, but we’ve still got kale and chard and the hearty greens that work so well steamed, in soups, and in salads like this winter kale salad with a lemon dill tahini dressing chock-a-block full of other goodies like cranberries and pecans.

1 bunch winter kale

juice from 1 lemon

3 tbsps olive oil

sea salt

tamari pumpkin seeds

dried cranberries

currents

toasted pecans, chopped

1/2 apple, shredded

lemon dill tahini dressing

Wash and dry the winter kale. Cut it in thin slices. Toss with lemon juice, olive oil, and sea salt. Massage the lemon juice, oil, and salt into the kale with your hands to tenderize it. Go for it. It’s therapeutic. Then let it sit for 20 minutes or so.

Add the pumpkin seeds, cranberries, currents, and pecans. Toss. Place in individual bowls or plates. Drizzle liberally with dressing and then top with shredded apple.

For the Dressing:

This is a must-have for every refrigerator out there. Make a big batch and keep it handy because it’s fabulous on salads, winter kale, steamed veggies, falafals, sandwiches, or even a dipping sauce for whatever tickles your fancy. Make it a bit thicker and just thin out what you need with a little water for salads when you want to use it as a dressing.

3/4 cup tahini paste

1/2 cup lemon juice

1/2 cup olive oil

1/4 cup apple cider vinegar

1/4 cup water

1 tbsp soy sauce or tamari

1 clove garlic

1/4 cup dill

sea salt and pepper

In a food processor or blender, combine all ingredients. Let it rip until everything is blended well. Adjust taste with salt and pepper if needed. Add a bit more water if it’s too thick. Store in a jar in the fridge and use it liberally whenever the mood strikes.