This is one of those recipes that has morphed over time to the point where I’m not sure where the original recipe came from – so, if the creator is reading this please let me know so I can give you full credit! It was inspired by Deborah Madison’s Vegetable Literacy. Even those who don’t particularly like kale really love this salad!
Ingredients:
- 8-10 large Tuscan, Lacinato or Red kale leaves (I used Lacinato)
- 2 Tbsp EVOO
- 1/4 tsp sea salt and fresh ground pepper
- 3 Tbsp fresh dill and/or mint (I also used diced chives)
- 1 Tbsp apple cider vinegar
- 1 tsp mustard (I like the grainy type)
- Pinch of red pepper flakes
- 2-3 oz sheep milk feta (I used goat milk feta)
- Few handfuls of baby tomatoes, halved
- 1/3 C pitted chopped Kalamata olives (I also mixed with Castelvetrano)
- 1/4 red onion, minced
Directions:
Remove stems, slice kale into very thin ribbons, put into large bowl. Drizzle in 1 Tbsp EVOO, salt, pepper, and rip up the dill/mint and add. Massage the kale with your hands to soften the leaves until they glisten. In a small dish mix together 1 Tbsp EVOO, vinegar, mustard and red pepper flakes, pouring over kale to toss and coat. Crumble in the feta, add the tomatoes, olives and red onion, toss again. Supplement extra items to taste. Use as side dish, or add some grilled protein or black lentils to make a meal. Keeps well made in advance (doesn’t wilt), and also tastes great the next day. Serves 2-4.
