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kale and cannellini bean salad with tahini dressing

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I’m kind of on a health kick………I say kind of because with christmas only a week away, the days seem to be full of chocolates, cakes and glasses of chilled champagne.  All the good things in life!!  And a health kick is totally out of the question at this festive time of year.   So to make myself feel sort of healthy, I am eating Kale………Kale chips, Kale in stir fries, Kale salads, kale everything.  And that’s because they tell me that Kale is a super food….the worlds healthiest food.   So how does kale salad with creamy white cannellini beans sound.

And I’m going to dress my kale salad with a tangy, lemony tahini dressing.

I haven’t used tahini that much in my cooking.  It’s a rich and tasty paste made from ground, roasted sesame seeds.  It can be eaten on its own or used in hummus, in halva or to dress salads.  Tahini dressing adds an exotic taste and texture to this salad.

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WHAT YOU NEED  FOR THE BEANS

1 can cannellini beans drained

1/2 lemon juice and zest

1 table spoon olive oil

1/4 teaspoon salt

chopped parsley

WHAT YOU NEED FOR THE SALAD

1 big bunch kale, washed, chopped with stems removed

1 lemon juiced

1 tablespoon olive oil

1 tablespoon maple syrup

salt and pepper

WHAT YOU NEED FOR THE DRESSING

1/3 cup tahini

1 clove garlic peeled and crushed

1 lemon juiced

1 tablespoon maple syrup

slat and pepper

boiling water (used to thin the dressing paste)

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ASSEMBLE THE SALAD

  1. Rinse and drain cannellini  beans, place in small bowl and add lemon juice, olive oil, slat and parsley  Toss and set aside  bowl.
  2. Place kale in a large mixing or salad bowl with lemon juice, olive oil, garlic, salt and pepper.  Use your hands to massage the kale  This will help break down the texture making the kale softer and more palatable.  About 1 minute of massaging is enough.
  3. Prepare dressing by mixing tahini, garlic, lemon juice, maple syrup, salt and pepper in a small bowl.  The dressing will resemble a paste, so add hot water stirring slowly until pourable. Set aside
  4. Add the beans and 3/4 of the dressing to the kale and toss.  I’m serving the remaining dressing in a small jug on the table because I know my husband has a soft spot for this rich and velvety sauce.

 

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