Kale-Apple Salad With Parmesan Chips And Tahini Dressing

• 3/4 cup Grated Parmesan cheese
• 1 bunch Lacinato kale, stemmed, shredded
• Sea salt
• 1 Large tart apple, cored, thinly sliced into halfmoons
• 1/4 cup Tahini
• 1 Small garlic clove, finely minced
• 2 tablespoons Lemon juice
• 2 tablespoons Water
• Pinch of black pepper

1. Preheat oven to 375F. On a parchment-lined baking sheet, place tablespoon-full mounds of Parmesan cheese about 2" apart. Gently press on each mound with your hand to form disk shapes. Bake until cheese is melted and chips are golden brown around the edges, 8-10 minutes. Remove from oven and let cool.
2. Meanwhile, place kale in a large bowl and sprinkle with a pinch of sea salt. Knead kale with your hands (like you would bread) until it begins to soften and wilt a little, about 2 minutes.
3. Break Parmesan chips into bite-size pieces and add to kale, along with apple.
4. In a small bowl, whisk together tahini, garlic, lemon juice, water, 1/4 teaspoon salt and black pepper. Taste and season with salt or lemon juice, if needed. If dressing is too think, add a tablespoon more water.
5. Toss salad with just enough dressing to lightly coat the leaves. Serve immediately.

parmesan cheese, lacinato kale, salt, tart apple, tahini, garlic, lemon juice, water, black pepper

Taken from food52.com/recipes/39042-kale-apple-salad-with-parmesan-chips-and-tahini-dressing (may not work)