Due to our warm weather, my garden’s lettuce is done. It bolted, was pulled, and is now compost. But my kale keeps thriving! I hadn’t been drawn to it much for I had a whole bed of tender lettuce that would beckon instead. So with the greens pulled and gone, I guess now it’s Kale’s time to shine in the recipe spotlight.

Ingredients:

For the tahini dressing:
1/3 c tahini paste
1 garlic clove
2 T fresh lemon juice
1 T miso paste
1/3 c olive oil
S&P

For the salad:
2 bunches of kale, de-veined and chopped
4 T sesame seeds
4 radishes, very thinly sliced

Instructions:

Combine all the dressing ingredients in a food processor (or mix well in a closed mason jar). Chop the kale, and add the dressing to it. (I found it best to massage the dressing in with my fingers.) Add the nuts and radishes. Serve as a side, or add protein (chicken, fish, tofu) to make as a main meal.