Kale salad with tahini dressing and swordfish filets

Along the theme of more fish and more variety, the chef picked up some lovely swordfish filets. Made tahini dressing with the immersion blender using a recipe from Epicurious, and tossed that on massaged chopped kale. Crisped up some shallots, and then cooked the swordfish in a bit of olive oil and added some capers. Turned out quite delicious and a light, refreshing meal on a seemingly summer day in the Bay Area.

Swordfish fillets and shallots.

Blending the tahini dressing.

Kale salad, dressed.

The complete m