Kale Salad with Tahini Dressing from 1 vote Equipment Large salad bowl or mixing bowl Medium Mixing Bowl Whisk Chopping Board Sharp knife peeler Ingredients 1 bunch cavolo nero, stem removed, roughly chopped 1 tbsp Olive oil, extra virgin cup semi dried tomatoes cup Parmesan, shaved cup flaked almonds, toasted 1/2 red onion, finely diced Dressing 25 mL lemon juice 1 teaspoon honey 2 teaspoons Dijon mustard 2 tablespoons hulled tahini 1 tablespoon apple cider vinegar 1 tablespoon extra-virgin olive oil Pinch sea salt Instructions Preheat the oven to 180 degrees Celsius (356 Fahrenheit)
Make Ahead & Storage Guide This dressing is a great recipe to prepare in advance because the flavor gets even better after a few hours in the refrigerator
Yeah, OK, also for leaving the store still wearing all the jewelry
Another perk to making quick dressings from scratch is that you can control the salt
Fold the second yard of fabric in half with the stretch of the fabric going across the length, as shown
A classic workwear piece has made its way out of the office and into our casual everyday wardrobe, instantly upgrading what would be a mere top and pants combo