Treat yourself Tahini Salad

This creamy tahini dressing is seriously addictive and the perfect accompaniment to the star of the show: grilled Lemon & Herb Daring Pieces. Assembled with punchy quick-pickled red onions, fluffy bulgur and piled high on a bed of massaged kale–it’s the perfect dreamy salad for anytime you want to have a fancy little treat yourself moment.
    Treat yourself Tahini Salad

    Ingredients:

    2 tsp olive oil, divided
    1 8 oz pouch Lemon & Herb Daring Pieces, frozen
    ½ cup apple cider vinegar
    3 tsp granulated sugar
    3 tsp kosher salt, divided
    ½ large red onion, very thinly sliced
    ½ cup bulgur wheat
    1 bunch Tuscan (or regular) kale, ribs removed, and leaves torn
    2 tbsp chopped parsley
    Sliced almonds, for garnish

    Creamy Tahini Dressing:

    ¼ cup tahini
    ¼ cup plus 1 tbsp olive oil
    Juice of ½ lemon plus 1 tsp zest
    2 tsp salt
    1 tsp maple syrup
    ½ tsp black pepper
    ⅛ tsp cayenne pepper

    Method:

    1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill on medium-high. Brush grates with 1 tsp olive oil to prevent sticking. Grill Lemon & Herb Daring pieces for 5-6 minutes per side, or until deep brown grill marks appear. Remove to a plate and let cool.
      Unclucked Tahini Salad Step 1

    2. Meanwhile, prepare the quick-pickled red onions. Place a small saucepan with the apple cider vinegar, ¼ cup water, sugar, and 2 tsp salt over high heat. Bring to a boil then remove from heat. Add the sliced red onion to a heat-proof jar and carefully pour the vinegar mixture over top, making sure the onions are completely submerged. Set aside to cool
      Unclucked Tahini Salad Step 2


    3. To prepare the bulgur, add bulgur to the same saucepan along with ¾ cup water and ½ tsp salt. Bring to a boil, reduce heat to low, and cover. Simmer for 10-12 minutes, or until tender. Remove from heat and let steam, covered, while you prepare the kale and dressing.

    4. Add the torn kale to a large bowl. Drizzle with 1 tsp olive oil and sprinkle with ½ tsp salt. Using your hands, massage the kale for 30 seconds or until significantly softened.
      Unclucked Tahini Salad Step 4

    5. To prepare the dressing, add all dressing ingredients to a large bowl or jar. Using an immersion blender or whisk, combine the ingredients until completely smooth.
      Unclucked Tahini Salad Step 5

    6. Add the parsley to the cooked bulgur wheat and fluff with a fork. Toss the massaged kale with just enough dressing to coat. Divide the kale between two bowls and top with grilled Daring pieces. Garnish with the herbed bulgur, pickled red onions, and almonds. Devour immediately.
      Unclucked Tahini Salad Step 6

      Notes: 
    • No two tahini brands are the same! If you feel like your dressing is getting too thick, you can emulsify with some room temperature water (or lemon juice) to get the consistency you want. 
    • Extra dressing will keep in the fridge for 3-5 days — so keep the salads comin’, dip some crudité right into the jar, or best of all, serve alongside crispy Breaded Daring Pieces for a creamy dipping sauce.

    Lemon & Herb Pieces

    Zesty lemon and savory herbs combine to make this your new mealtime go-to and a daring new addition to our family. 

    More unclucked eats.