TUSCAN KALE SALAD WITH LEMON-TAHINI DRESSING

SERVES 4 TO 6
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FOR THE DRESSING
1 clove garlic, minced
1⁄4 teaspoon kosher salt
2 tablespoons tahini
1⁄4 cup (60 ml) fresh lemon juice
1 teaspoon honey
3 tablespoons extra-virgin olive oil
1⁄8 teaspoon Aleppo pepper, plus more for serving

FOR THE SALAD
1 head lacinato kale, stemmed and thinly sliced
1 Honeycrisp apple, cored, thinly sliced, and cut lengthwise into matchsticks
1⁄3 cup (45 g) almonds, toasted and roughly chopped
2 tablespoons golden raisins
2 ounces (55 g) pecorino Toscano, shaved
1 lemon, zested

Make the dressing: Using the back of a heavy knife on a cutting board, mash the garlic and salt into a paste. In a small bowl, whisk together the garlic paste, tahini, lemon juice, and honey with 2 tablespoons water until a smooth paste forms. Whisk in the oil and Aleppo pepper until fully combined.

Make the salad: In a large bowl, toss together the kale, apple, almonds, and raisins. Pour the dressing over the salad and toss to coat. Top with the shaved pecorino, a sprinkle of Aleppo pepper, and the lemon zest.