Super Seedy Kale Salad

Ingredients

• 1 large garlic clove, finely grated
• 1/3 cup extra-virgin olive oil
• 1/4 cup almond butter
• 1/4 cup fresh lemon juice
• 1/4 cup white wine vinegar
• 2 tsp. Calabrian chile paste
• 2 tsp. onion powder
• 2 tsp. sugar
• Kosher salt
• 2 Tbsp. extra-virgin olive oil
• 1/4 cup pine nuts or raw shelled sunflower seeds
• 3 Tbsp. raw shelled pumpkin seeds (pepitas)
• Zest of 1 lemon
• 1/3 cup golden raisins
• Kosher salt
• 2 bunch es Tuscan kale, ribs and stems removed, leaves thinly slice d

Instructions

1. Whisk 1 large garlic clove, finely grated, ⅓ cup extra virgin olive oil, ¼ cup almond butter, ¼ cup fresh lemon juice, ¼ cup white wine vinegar, 2 tsp.
2. Calabrian chile paste, 2 tsp. onion powder, 2 tsp. sugar, a large pinch of kosher salt, and 2 Tbsp. water in a small bowl until thick and smooth.
3. Taste dressing; season with more salt if needed.
4. Do Ahead: Dressing can be made 1 day ahead.
5. Cover and chill.
6. Heat 2 Tbsp. extra virgin olive oil in a medium nonstick skillet over medium. Cook ¼ cup pine nuts or raw shelled sunflower seeds and 3 Tbsp. raw shelled pumpkin seeds (pepitas), stirring constantly, until pale golden, about 5 minutes. Remove from heat and add zest of 1 lemon, ⅓ cup golden raisins, and a large pinch of kosher salt and stir to combine.
7. Transfer about a quarter of dressing to a large bowl. Add 2 bunches Tuscan kale, ribs and stems removed, leaves thinly sliced, and, using your hands, massage dressing into kale to soften slightly. Add remaining dressing and about a quarter of pine nut mixture and toss to coat evenly.
8. Transfer kale salad to a large shallow bowl or a platter and top with remaining pine nut mixture.