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Charred Kale Salad with Grilled Pita Croutons and Tahini Lemon Dressing

Servings: 4

Crispy charred kale leaves, reminiscent of kale chips, make a delicious fork-and-knife salad. Creamy tahini dressing and grilled pita croutons are the perfect topper.


  • 2 Tbs. fresh lemon juice
  • 2 Tbs. tahini
  • 4 tsp. Asian (toasted) sesame oil
  • 1 small clove garlic, mashed to a paste
  • Sea salt and freshly ground pepper
  • 1 bunch (about 10 oz.) kale, stems trimmed to the bottom of the leaves
  • 1/4 cup plus 1 Tbs. olive oil
  • 1 tsp. ground coriander
  • 2 6-inch pita breads


  • Prepare a high gas or charcoal grill fire. In a medium bowl, whisk together the lemon juice, tahini, sesame oil, garlic, and 1 Tbs. water until smooth. Season to taste with salt and pepper.
  • Wash the kale and shake off excess moisture. Arrange the kale in a single layer on top of a paper towel–lined baking sheet. Set aside. Whisk together ¼ cup of the olive oil, the coriander, ¼ tsp. salt, and a few grinds of pepper in a small bowl. Massage the leaves of the kale with the oil mixture until evenly coated. Brush the pita bread with the remaining 1 Tbs. of olive oil.
  • Arrange the kale leaves and pitas on the grill in a single layer and cook until lightly charred, about 1 minute. Flip and cook on the second side until the kale is crisp on the edges and the pita is golden brown, about 1 minute.
  • Remove from the grill, cut the tough center stems from the kale, and cut into bite-size pieces. Arrange the kale on a serving platter. Cut the pita into bite-size pieces and sprinkle them over the top of the salad.
  • Drizzle the salad with the dressing and serve immediately.


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