WHAT'S GROWIN' ON
IN LAKE & MENDOCINO COUNTIES
2. While shallot sautés pull Kale leaves from stem. Pull from bottom up, leaves should free themselves easily. Rinse leaves with cold water. While leaves dry, prepare Za’atar dressing. Combine lemon juice, Za’atar seasoning, tahini, olive oil, salt, and pepper. Whisk ingredients together.
3. Shave carrot into strips with a vegetable peeler. Rinse and drain cooked garbanzo beans. At this juncture salad can be served hot or cold. Toss kale with dressing, carrots, and beans; then top with shallot. Or add to sauté pan warming everything through; dress last.
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