Instructions:
- Prep the Kale: Wash and thoroughly dry the kale leaves. Remove the tough central ribs and tear the leaves into bite-sized pieces directly into the large mixing bowl.
- The Massage: Sprinkle the 1/2 teaspoon of sea salt over the torn kale. Using clean hands, firmly yet gently massage the kale for 3–5 minutes until the leaves darken, shrink slightly, and feel significantly softer.
- Rest the Kale: Let the massaged kale sit for at least 30 minutes (or up to 2 hours) at room temperature to allow the salt to tenderise the leaves further.
- Toast the Nuts: In a small, dry skillet over medium-low heat, toast the chopped nuts until fragrant (about 3–5 minutes). Set aside to cool.
- Make the Dressing: Combine all dressing ingredients (lemon juice, tahini, olive oil, Dijon, maple syrup, garlic, pepper) in a lidded jar. Shake vigorously until emulsified and creamy. Taste and adjust seasoning.
- Assemble & Dress: Pour about 3/4 of the dressing over the rested kale. Toss thoroughly to ensure every leaf is lightly coated.
- Final Touches: Add the toasted nuts, Parmesan/nutritional yeast, and dried fruit (if using). Toss gently once more. Add the remaining dressing only if needed for moisture. Serve immediately.