Reprinted with permission from Smart Plants © 2019 by Julie Morris, published by Sterling Epicure.
- ¼ cup tahini
- ¼ cup red wine vinegar
- 2 tbsp olive oil
- 2 tbsp tamari
- 1 small shallot, minced
- 1 medium fennel bulb
- juice of ½ lemon
- 1 large bunch curly kale, stemmed and coarsely chopped
- 1 medium carrot, shredded
- 1 medium sweet crisp apple (such as Gala), cored and cut into ¼-inch dice
- sea salt and ground black pepper
1. In a bowl, whisk together tahini, vinegar, olive oil, and tamari. Once smooth, stir in shallot. Let sit at room temperature for at least 10 minutes, allowing flavors to meld.
2. Meanwhile, trim fennel (if there are fronds attached to the bulb, keep a few on hand for garnish). Cut the bulb in half and use a mandoline to make very thin shavings. (Alternatively, use a knife to slice as thinly as possible.) Place shavings in a sieve, dunk them into a bowl of ice water, and add lemon juice. Let fennel chill for several minutes until it becomes very crisp, then drain it.
3. Place kale, carrot, apple, and fennel into a bowl. Add as much dressing as desired. (The quantity will vary, depending on the size of your bunch of kale, so a good place to start is with about half of the dressing). Toss salad by hand, gently massaging kale to tenderize. Add more dressing if needed. Season with salt and pepper to taste. Garnish with a few fennel fronds...because you’re fancy like that.
Add a brain boost: Mix a tablespoon of lion’s mane powder into the dressing with tahini, vinegar, olive oil, and tamari.