Ingredients
1 clove (5 grams) garlic, peeled
2 tablespoons (28 grams) olive oil
2 lemons (260 grams), halved
2 ounces (56 grams) Parmesan cheese, cubed
1 bunch (200 grams) lacinato kale, rinsed and stemmed
¼ cup (35 grams) tahini
1 teaspoon (4 grams) salt
½ teaspoon (2 grams) pepper
2 tablespoons Everything seasoning
Step by step
In KitchenAid® Cordless Go Food Chopper, add parmesan and chop until crumbly. Set aside.
Using KitchenAid® Cordless Go Citrus Juicer, juice lemons. Add juice to empty chopper jar and add 1 clove garlic, tahini, 2 tablespoons olive oil, salt and pepper. Blend until smooth and creamy. Scrape into small serving jar.
Add a quarter of kale leaves to food chopper and chop. Remove to salad bowl and repeat with remaining kale leaves until all are finely chopped. Top with dressing and toss to coat well, really working dressing into kale.
Add Everything seasoning and mix. Top with parmesan to serve.
Pro Tip: Curly kale or green cabbage would work well in place of the lacinato kale. Any extra dressing makes a great veggie dip!