Terryl Gavre wasn’t excited about the kale salad her chef put on the menu at her Bankers Hill Bar & Restaurant in San Diego, and told him “Who wants to go out to dinner and have a kale salad?” She stands corrected. It not only is one of their best-selling salads but she is now sort of addicted to it. It’s fairly simple to make; you need to use fresh baby kale, or a larger bunch cut almost julienne (like for a slaw), and a good quality real maple syrup.
The tahini based dressing was thick and beige and slightly sweet, and I was a bit dubious. But it was actually a nice complement to the pears, pomegranate seeds and candied pecans. I took this to a friends for dinner, and they requested I leave the serving leftover for their lunch; so I’m taking that a yes vote!
For the salad:
2 lbs. fresh baby kale chopped or julienned
2 whole pears (or other seasonal fruit), sliced
1/2 cup pomegranate seeds
1/2 cup candied walnuts or pecans
For the Dressing:
4 oz. tahini paste
2 oz. apple cider vinegar
1 oz. real maple syrup
1 oz. water
In a medium-sized bowl, toss together all of the salad ingredients. Shake all of the dressing ingredients in a Mason jar and dress the salad to your liking. Gently toss and serve immediately. Serves 4-6.
I’m using the photo from Ranch and Coast Magazine.
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