This sesame “caesar” salad offers depth and nuttiness, a delightful alternative to traditional caesar salads. It's perfect for picnic season, and can be easily enhanced with tuna or rotisserie chicken for a complete meal.
1. Remove the leaves from the kale stems and roughly chop. Toss the kale into a bowl and massage with the zest of 1 lemon, juice of 1 lemon, and a drizzle of olive oil. Slice the cabbage.
2. In a large lidded bowl, combine the tahini, toasted sesame oil, rice vinegar, maple syrup, dijon mustard, soy sauce, and a splash of water to thin it out. Add salt to taste, set aside.
3. Add the massaged kale on top of the dressing in the bowl. Layer the sliced cabbage, and any other toppings you’d like to add (like cooked farro/wheat berries). Cover with Pecorino Romano cheese and close the lid. Refrigerate until ready to serve. Toss the salad before serving.
