Place a grill pan over medium-high heat or preheat a gas or charcoal grill on medium-high. Brush grates with 1 tsp olive oil to prevent sticking. Grill Lemon & Herb Daring pieces for 5-6 minutes per side, or until deep brown grill marks appear. Remove to a plate and let cool.
Meanwhile, prepare the quick-pickled red onions. Place a small saucepan with the apple cider vinegar, ¼ cup water, sugar, and 2 tsp salt over high heat. Bring to a boil then remove from heat. Add the sliced red onion to a heat-proof jar and carefully pour the vinegar mixture over top, making sure the onions are completely submerged. Set aside to cool.
To prepare the bulgur, add bulgur to the same saucepan along with ¾ cup water and ½ tsp salt. Bring to a boil, reduce heat to low, and cover. Simmer for 10-12 minutes, or until tender. Remove from heat and let steam, covered, while you prepare the kale and dressing.
Add the torn kale to a large bowl. Drizzle with 1 tsp olive oil and sprinkle with ½ tsp salt. Using your hands, massage the kale for 30 seconds or until significantly softened.
To prepare the dressing, add all dressing ingredients to a large bowl or jar. Using an immersion blender or whisk, combine the ingredients until completely smooth.
Add the parsley to the cooked bulgur wheat and fluff with a fork. Toss the massaged kale with just enough dressing to coat. Divide the kale between two bowls and top with grilled Daring pieces. Garnish with the herbed bulgur, pickled red onions, and almonds. Devour immediately.
No two tahini brands are the same! If you feel like your dressing is getting too thick, you can emulsify with some room temperature water (or lemon juice) to get the consistency you want.
Extra dressing will keep in the fridge for 3-5 days — so keep the salads comin’, dip some crudité right into the jar, or best of all, serve alongside crispy Breaded Daring Pieces for a creamy dipping sauce.