Tahini Sumac Dressing

[Kale Salad with Artichokes, Dates and Pistachios]

 
 
 
 

Though the focal point of this video is the tahini sumac dressing, we wanted to also share Dak’s favorite salad accompaniments to go with it. The combination of fresh lemon juice, lemon zest, tahini, garlic and sumac make for a bright and creamy addition to your choice of greens. The addition of tahini means it’s somewhat of a thicker dressing, so we like to put it over kale or something equally as hearty. Plus, that’s the vibe of this time of the year in Washington anyway. We're down to give away a free massage in this case—say what you want Chris Morocco.

We are always deeply bummed to order a salad of kale that hasn’t been massaged. It’s the least you can do to make this nutrient-rich pal a little softer and more pleasant. Tear the kale into pieces, take the thick ribs out, give it a good rinse, drizzle it with a teaspoon or so of olive oil and a sprinkle of salt and go. to. town.  

Perhaps the most crave-worthy part of this salad is the abundance of goodies. We added dates, canned artichokes and shelled pistachios. With a sprinkle of flaky salt, more sumac and ground pepper on top, this is verrrrry tasty. The tangy dressing mixed with sweet sweet date heaven, salty pistachios and, well, artichokes is divine.


Serve it with a roasted chicken! With the endless pasta we've all been making! Or just eat it all to yourself while watching the new season of Ru Paul's Drag Race (we’re not speaking from experience or anything). Stay safe out there and wash your hands! — Dak & Ju

 

Ingredients

  • 1 tsp lemon zest

  • 3 Tbsp lemon juice

  • 3 Tbsp water

  • 3 Tbsp olive oil

  • ½ tsp + of salt

  • Freshly ground black pepper

  • ½ tsp sumac

  • 2 Tbsp tahini

  • 1 clove garlic, roughly chopped (if using a food processor, finely minced if whisking)

For topping the salad:

  • 1 date per person

  • 1 canned artichoke heart per person

  • 1 Tbsp shelled, salted pistachios per person

  • Flaky salt

  • More sumac for sprinkling

 

Instructions

  1. Using a small food processor, add all of the ingredients together and run the processor for about 20 seconds, until the dressing is emulsified and the garlic has been finely minced. If you don’t have a small food processor, feel free to simply whisk all of the ingredients together - be sure to finely mince the garlic if you are whisking by hand!

  2. Rinse and remove the stems from one bunch of curly kale; tear the leaves into bite sized pieces and place in a large bowl. Lightly drizzle the kale with olive oil and a pinch of kosher salt- give the kale a nice massage to help break down the cell walls, making the leaves a little wilted and easier to eat.

  3. Slowly drizzle the dressing over the kale, tossing periodically to ensure all of the leaves are nicely coated- use your judgement here on how much dressing you’d like to add!

  4. Plate the dressed kale and top each serving with one date chopped, one canned artichoke chopped and the pistachios. Sprinkle with flaky salt, a big crack of fresh black pepper and a pinch more of sumac for an extra zing.

Makes about 1/2 cup of dressing