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–+ servings

Kale Salad with White Harissa

5 from 1 review
I know, I know, white harissa might not be a completely accurate harissa, but after seeing it on a restaurant menu I simply had to make a version of my own. This dressing is the perfect creamy, spicy counterpart to this simple kale salad, and I wouldn't want it any other way.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings

Ingredients

  • 5-6 cups kale, washed and finely chopped
  • 1/3 cup and 1 tablespoon extra-virgin olive oil
  • 1/4 cup and 1 tablespoon white wine vinegar
  • Diamond Crystal kosher salt
  • 1 teaspoon each cumin seeds, coriander seeds, caraway seeds
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon Aleppo pepper flakes
  • 3 garlic cloves, grated
  • 1 large egg yolk
  • 2 tablespoons tahini
  • 1/4 cup cool water
  • 2 medium heirloom tomatoes, chopped
  • 1 recipe crispy quinoa

Instructions 

  1. Add the kale to a large bowl. Drizzle with a tablespoon of olive oil and a tablespoon of vinegar. Season with a large pinch of salt and massage everything into the kale, allowing it to wilt under your hands' pressure. Set aside.
  2. In a small pan over medium heat, add the seeds and spices. Drizzle in 1/3 cup of the oil and bring to a simmer, letting the spices toast until fragrant, 1-2 minutes.
  3. Add the garlic into the pan and turn off the heat. Swirl constantly, allowing the garlic to turn golden but not burn. Transfer the oil and spices to a blender and let it cool for 5 minutes.
  4. Add the egg yolk and 1/4 cup of vinegar to the blender and blend for 30 seconds. The dressing should become smooth and opaque, with flecks of spices throughout. Season with 1/2 teaspoon of kosher salt, taste and add more as needed.
  5. Pour the dressing into a small bowl and whisk in the tahini. Thin it out by adding a splash of cool water bit by bit, until a smooth, creamy dressing forms. Taste and season again.
  6. Pour the dressing over the massaged kale and toss to coat.
  7. Sprinkle the heirloom tomatoes with salt, then gently add them into the kale salad. Give one or two more big, gentle tosses.
  8. Serve the salad with a healthy topping of crispy quinoa and another drizzle of the white harissa. Eat as you like!