20 MINUTES. SERVES 4
This is such a simple salad and can be whipped together in no time. I always make double as it lasts quite well stored in airtight containers in the fridge. I need to try and step away. from my favourite tahini dressing and try some new ones but I can't resist how the creamy nutty sauce covers the kale and romaine lettuce. I served this with garlic and lemon pea fettuccini. The creamy salad goes so well with the fresh pasta.
2 red onions
2 bunches of kale
2 heads of romain
3 heirloom carrots in different colours
1 1/2 lemons juiced
1 tbs mustard
1 clove garlic, grated
4 tbs tahini
Dice the red onion. Place a frying pan on medium heat and add a glug of olive oil. Throw in the onion and season with salt and pepper. Fry the onions for 10/15 minutes until nice and golden brown.
While the onion is frying de-stem and roughly chop the kale, chop the romain to similar size pieces.
Using a speed peeler shave colour strips of the heirloom carrots. Add most of these to the kale and romain, reserving some to garnish the salad at the end.
In an empty jar add the lemon juice, mustard, garlic & tahini. Season with S&P and shake well. Check the consistency, it should not be too runny, but add more water to loosen if necessary.
When the onion has cooked, leave cool for 5 minutes before adding.
Add the dressing into the salad bowl and massage everything really well with your hands, making sure every piece of the salad is covered in the dressing.
Transfer to the bowl that you'll be serving in. Arrange the reserved carrot strips for the top. Sprinkle over some hemp, scatter over alfalfa sprouts, or any other type of sprout if you have it.
Finish with black sesame. Enjoy