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Pour the dressing over the top and toss to combine
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Serves 4 to 6 Ingredients For the Tahini Dressing: 1 clove garlic, minced teaspoon kosher salt 2 tablespoons tahini cup (60 ml) fresh lemon juice 1 teaspoon honey 3 tablespoons extra-virgin olive oil 1/8 teaspoon Aleppo pepper, plus more for serving For the Salad: 1 head lacinato kale, stemmed and thinly sliced 1 Honeycrisp apple, cored, thinly sliced, and cut lengthwise into matchsticks cup (45 g) almonds, toasted and roughly chopped 2 tablespoons golden raisins 2 ounces (55 g) pecorino Toscano, shaved 1 lemon, zested Preparation Dressing: Using the back of a heavy knife on a cutting board, mash the garlic and salt into a paste
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