Kale Salad
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- freshly ground black pepper
- 1 large bunch lacinato kale (also known as dino kale-its crinkly, like dinosaur skin) center ribs removed.
- leaves cut into thin strips (chiffonade)
- 1 shallot sliced thin
- 1 1/2 tbsp freshly squeezed lemon juice
- 3 tbsp extra-virgin olive oil
- 1 small clove garlic minced (optional)
- 1/2 tsp kosher salt + more
- 1/3 cup pine nuts or chopped walnuts toasted
- 1/2 cup crumbled feta cheese i use about 3/4 of the block of feta
- 1/2 cup small dill springs (optional)
- Carbohydrate 12.7047896870828 g
- Cholesterol 16.6875 mg
- Fat 22.347258145542 g
- Fiber 2.22970314174261 g
- Protein 7.28297593748163 g
- Saturated Fat 4.81687075283644 g
- Serving Size 1 1 Serving (125g)
- Sodium 386.045562500362 mg
- Sugar 10.4750865453402 g
- Trans Fat 1.94687987555628 g
- Calories 263 calories
1. Clean and remove stems from kate. I use scissors for this. Then slice it up into about 1/4 to 1/2" strips. The kale is tough, so slicing it smaller is better. 2. Slice shallot very thinly. Toast pine nuts or walnuts in olive oil over medium heat. Set aside. 3. Put kale and shallot in a large bowl. In a separate small bowl, whisk together the lemon juice, olive oil, and 1/2 tsp large grain salt. Dressing should emulsify and become creamy. Pour the dressing over the kale and toss to coat thoroughly. 4. Important part: Massage the kale with the dressing, gently squeezing it when you do. It helps the kale to soften. Then refrigerate it for about 1 hour or so. 5. To serve, add toasted nuts and feta cheese to salad and toss thoroughly. Season with salt and freshly ground black pepper to taste.
