• 1 large bunch lacinato (or curly) kale, stemmed and thinly sliced
• 1 tablespoons olive oil, for massaging kale
• 3 tablespoons tahini
• 3 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 1 teaspoons Dijon mustard
• 1 teaspoons honey syrup
• 3 tablespoons water, to thin
• 0.5 teaspoons salt
• 0.3 cups grated parmesan cheese, plus more for topping (optional)
• 1 cups croutons
• 0.3 teaspoons black pepper

Steps

1. Massage the kale: Put 1 large bunch lacinato (or curly) kale, stemmed and thinly sliced in a large bowl with 1 tablespoons olive oil, for massaging kale and a pinch of 0.5 teaspoons salt. Massage with your hands for about 2 minutes 02:00 until the leaves darken and soften.

2.Make the dressing: In a small bowl, whisk together 3 tablespoons tahini, 3 tablespoons fresh lemon juice, 2 garlic cloves, minced, 1 teaspoons Dijon mustard, 1 teaspoons honey, 3 tablespoons water, to thin, and the remaining 0.5 teaspoons salt until smooth and pourable. Add a bit more water if it’s too thick.

3. Dress the kale: Pour the tahini dressing over the massaged kale and toss well to coat every leaf.

4. Add cheese and croutons: Add 0.3 cups grated parmesan cheese, plus more for topping and 1 cups croutons, then toss again gently to combine.

5. Finish and serve: Top with extra parmesan and 0.3 teaspoons black pepper. Serve right away, or let it sit 10 minutes for the kale to soften further.