On their own, turnip greens and raw kale are too tough and bitter to make for a particularly pleasant salad. But matched with the right dressing, they're fantastic. Here, we pair the greens with a sharp, salty dressing that cuts the bitterness of the greens and lets them shine. Our dressing combines tahini and sesame oil to get the most possible sesame flavor, along with rice vinegar and a little soy sauce.
- 2 tablespoons tahini
- 2 tablespoons warm water
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 2 teaspoons rice vinegar
- Kosher salt and freshly ground black pepper
- 3 ounces kale, stems removed, torn into bite sized pieces
- 3 ounces turnip greens, stems removed, torn into bite sized pieces
- 2 ounces baby arugula
- 1/4 cup thinly sliced red onion (about 1/2 small)
Combine tahini, water, sesame oil, soy sauce, and vinegar in a small bowl and whisk to combine. Season to taste with salt and pepper.
Combine kale and turnip greens in a large bowl and add 2 tablespoons dressing. Massage mixture gently until leaves begin to wilt, about 5 minutes. Refrigerate and let rest at least 10 minutes and up to 1 hour.
To serve, add arugula and remaining dressing. Toss to coat, season to taste with salt and pepper, add onions, and serve.