Seasonal Recipes

Cavolo nero with pistachios and tahini miso dressing


For the tahini miso dressing:

⅓ cup tahini paste
1 garlic clove
2 tablespoons fresh lemon juice
1 tablespoon miso paste
⅓ cup water
salt to taste

For the salad:

1 bunch of tuscan kale very thinly sliced
4 tablespoons sesame seeds
½ cup shelled pistachios, roughly chopped
4 green shallots, very thinly sliced

Make the dressing: blitz all ingredients in a blender until creamy, adding a bit more water if necessary to get things moving. Massage the shredded kale with the dressing for a minute or so to aid digestion and add sesame seeds until well combined. Top the salad with pistachios and shallots (and any protein and/or grain, if using).

Source : Our Four Forks