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Wash one bunch of kale, remove leaves from stems. Discard stems and roughly chop kale.
Add kale to a large mixing bowl along with ¼ teaspoon salt, one teaspoon maple syrup and two teaspoons of olive oil.
Massage kale until all leaves are coated in dressing and leaves have softened. Set aside.
In a half-pint mason jar, add ¼ cup tahini, 1 teaspoon maple syrup, half a slice of preserved lemon, 1 teaspoon of preserved lemon brine, one minced garlic clove, ¼ teaspoon of pepper and two teaspoons of hot tap water. Shake until well incorporated.
Depending on the brand of tahini you are using, you may need another one to two teaspoons of hot water to reach the desired dressing consistency. You want the dressing pourable, but not runny.
Drizzle dressing over kale and toss to coat. Enjoy salad on it’s own or as a side.