Radish and Kale Salad with Ana N.36
- Author
- Christian Leue
- Servings
- 4 to 6
- Category
- Salad
Ingredients
- 2 bunches radishes, greens trimmed, grated (the shredding disk in a food processor works very well for this)
- 1 large bunch lacinato kale leaves, thick parts of stem removed, cut into thin strips
- 1/3 cup tahini
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 2 Tbsp Ana N.36, plus more for garnish
- Honey, to taste
- Cold water
- Salt
Directions
- Sprinkle the radishes with a small handful of salt and mix well. Allow to sit for 15 minutes.
- In a separate bowl massage the kale with a small handful of salt. Let rest, the massage again every 5 minutes until noticeably softer, two or three times total.
- Rinse both the kale and radishes with plenty of cool water, then squeeze dry by hand. It's ok for them to be a bit damp, just not dripping wet.
- Mix the tahini, lemon juice, olive oil, honey, and 2 Tbsp Ana in a bowl, stirring well, add water until you reach a thin dressing consistency.
- Toss this dressing with the radishes and kale until well mixed, then top with additional Ana spice.
- Great with labneh crostini (toast a small slice of sourdough bread, top with a smear of labneh or greek yogurt, and sprinkle either some Ana or za'atar on top).