Grilled Kale Salad

July 25, 2016

Grilled Kale Salad

Sara Jones, Tucson CSA

In warm weather, kale and other greens can have a stronger flavor and firmer texture and aren’t as good to eat raw. If you like kale salads, you could grill your kale, this will give the greens a smoky flavor and soften the texture a bit. Use any dressing you like, the greens are especially delicious with this tahini Caesar dressing. While you are cooking the greens you can add a few slices of bread to the grill to use as croutons.

1 bunch kale, cleaned and dried

1 tablespoon olive oil

1/2 teaspoon red chile flakes, if desired

1/4 cup tahini

1 tablespoon red wine vinegar

1 tablespoon lemon juice

2 tablespoon warm water

4 garlic cloves

2 teaspoons capers

1/2 teaspoon Dijon mustard

Salt and pepper to taste

1 cup croutons

Rub oil onto kale leaves and sprinkle with red chile flakes, if using. Place leaves onto a HOT grill, cook for about 1-2 minutes, then flip and continue cooking for an additional minute or 2 until leaves are lightly wilted and have some grill marks. Let leaves cool, remove and discard stems and roughly chop. To make the dressing combine the remaining ingredients in a food processor or blender and pulse to combine. Process until well blended. Toss greens with about half of the dressing and taste. Adjust seasoning and add more dressing, if needed. Garnish with croutons and serve.

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