Chef Annabelle Choi’s Thanksgiving Dinner salad is not only delicious, it’s beautiful and unique. Surprise your family and friends this long weekend with a gorgeous, locally-grown, out-of-the-box creation.
Photo: Crystal Jensen
Ingredients & Directions
6 garlic cloves
1/4 cup unfiltered grapeseed oil 1 cup sunflower seeds, toasted 1/4 green serrano chile
1/2 cup water
11/2 tbsp fresh lemon juice
1tsp maple syrup
DIRECTIONS: In a small saucepan over very low heat, combine the garlic and grapeseed oil and cook until the garlic is soft, about 30 minutes. Let it cool to room temperature. In a blender, combine cooled garlic and oil, sunflower seeds, serrano, water, lemon juice, maple syrup, and 1 tsp salt, pulse on high speed at intervals of 15 seconds, stopping occasionally to scrape down, until tahini is slightly thinner than peanut butter. Can keep for 2 weeks in airtight container in refrigerator; bring to room temperature before using.
1 lb lacinato or other kale, stems removed and leaves torn into 1-2” pieces
1 carrot, peeled, thin slices using vegetable peeler or mandolin
1 pomegranate, seeded
1 fennel, sliced thinly
2 tbsp water
sunflower seeds, toasted, for garnish sesame seeds, toasted, for garnish Olive oil for finishing
DIRECTIONS: Heat a large sauce pan over medium heat until a drop of water flicked on surface gently sizzles. Add grapeseed oil and kale, season with salt, cook, stirring constantly, until kale begins to slightly wilt, about 1 minute. Add water and carrots and toss to warm carrots, about 15 seconds.
Spread tahini in a large circle on a large platter. Distribute the kale mixture on top, sprinkle sliced fennel in between leaves. Sprinkle pomegranate seeds, sunflower seeds, and sesame seeds, and finish with a drizzle of olive oil.