Kale "Caesar" Salad

Ok, ok — so it's a tahini dressing, not an anchovy/egg yolk one, but by adding water to the tahini you get a wonderful creamy dressing that's a good enough substitute for me.

There are only two rules to this salad. First (this is the big one), you must shred the kale as finely as you can. Seriously. The most common complaint about kale is that it's tough and hard to chew, but if you take its stems out and slice it into nice thin pieces, your problem will go away.

Second, you need to add a crunch! Preferably something crouton-esque, but toasted nuts or seeds work as well. The ideal (in my world) is some sourdough, toasted under the broiler with olive oil and salt and pepper. But, no joke, I used hotdog buns here, and wasn't left wanting.

Ingredients

1 medium bunch kale, stems removed and thinly sliced
1 cup day-old bread, torn
2 tablespoons olive oil
1/4 cup tahini
2 tablespoons fresh lemon juice (from about 1 lemon)
Salt and pepper
1/4 onion, thinly sliced

Preparation

Prepare bread: Preheat oven to 375. In a rimmed baking sheet, toss bread with olive oil and salt/pepper. Cook for 10 minutes, tossing once, until bread is toasted.

In a large bowl, massage 1/4 teaspoon salt with the kale. You'll know you're done when the kale becomes glossy and a darker green. Set aside.

Make dressing: In a small bowl, whisk together tahini, lemon juice, 1/4 cup of water, and salt and pepper to taste. Mixture will be smooth and thick.

Pour dressing over salad and toss. Mix in onions, then top with bread. Serve!

Do ahead: Keeps well in the fridge for 3 days. Keep bread separate.