This is a variation on a salad I’ve posted here before. The main difference is the dressing, a tahini vinaigrette that is my new BFF.
Juice of one ripe lemon (2 Tablespoons)
1/4 cup golden balsamic vinegar
1/3 cup walnut or canola oil
2 tablespoons sesame tahini
1/3 cup toasted almonds
salt and pepper to taste
8 large Brussels sprouts or enough to make 3 cups when sliced
1 bunch Tuscan kale or enough to make 3 cups when sliced
Mix the lemon juice with the vinegar, oil and tahini. Season with salt and freshly ground pepper to taste.
Cut the Brussels sprouts in half and then slice each half very thinly with a knife.
If the kale is older (mine, pictured, came out of my garden today in December so that qualifies as older) trip some of the thicker rib off. If you’re making this recipe with younger garden kale just leave the rib on.
Slice the kale into ribbons and chop the almonds.