I'm always on a mission to create another sexy salad and squash the myth that they have to consist of the typical restaurant offering: romaine or iceberg lettuce, grainy tomato, flavorless stale cucumber, maybe a canned black olive or two, boxed croutons, and gloppy ranch. Blah. Cutting the kale as a chiffonade prevents it from tasting too bitter as it tends to do in larger raw pieces. Baby beets are best here too: their sweetness serves as an extra defense against any bitterness trying to creep out of the raw kale. Tahini stands in as the oil component, giving the dressing a creamy texture.

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