Tuscan Kale Salad with Lemon Tahini Dressing

Ingredients

• Dressing
• 1 garlic clove, minced
• 1/2 tsp kosher salt (2.5 ml)
• 2 Tbsp tahini (29.6 ml)
• 1/4 cup fresh lemon juice (59.1 ml)
• 1 tsp honey (4.9 ml)
• 3 Tbsp extra-virgin olive oil (44.4 ml)
• 1/2 tsp Aleppo pepper, plus more for serving (2.5 ml)
• 1 Tbsp water (14.8 ml)
• Salad
• 1 head lacinato kale, stemmed and thinly sliced
• 1 Honeycrisp apple, cored, thinly sliced, and cut lengthwise into matchsticks
• 1/4 cup almonds, toasted and roughly chopped (59.1 ml)
• 2 Tbsp golden raisins (29.6 ml)
• 2 ounces Pecorino Toscano cheese, shaved (56.7 g)
• 1 lemon, zested