For the dressing/ marinade
1 clove of garlic, minced or pressed
¼ teaspoon of kosher salt
2 tablespoons of tahini
¼ cup of fresh lemon juice
1 teaspoon of honey
3 tablespoons of extra virgin olive oil
⅛ teaspoon of Aleppo pepper (or black pepper)
For the Salad
1 head of kale, stemmed, and thinly sliced chiffonade style
1 honeycrisp apple, cored and cut into matchsticks
⅓ cup of sliced and roasted almonds
2 tablespoons of dried currants or pomegranate seeds
2 ounces of shaved pecorino romano
Zest of 1 lemon
Make the dressing / marinade
In a medium jar with a lid (like the size of a Bonne Maman jar), add all the ingredients for the dressing and shake vigorously for 30 seconds. Use a whisk if needed to break up the tahini, etc so you’re left with a smooth dressing.
In a medium / large bowl, add your sliced kale. Pour the dressing marinade over to coat and gently massage into the kale. Cover with a lid or plastic wrap and let it marinade overnight in the fridge.
An hour before serving, bring the kale to room temperature. When ready to serve, remove Kale from bowl into a serving bowl or dish. Discard any remaining marinade. First, arrange apple matchsticks on top of the kale, then the almonds, currents / pomegranate seeds, cheese and top with the lemon zest.
Optional roasted cauliflower addition:
Roast a head of cauliflower with olive oil, salt, and pepper (or any seasonings of your choice) until golden and easily pierces with a knife. Cut into chunks and toss with the room-temperature marinated Kale and then finish the salad.