RAW KALE SALAD WITH LEMON FETA DRESSING

RAW KALE SALAD WITH LEMON FETA DRESSING

(adapted from Simmer down!  A food lover’s blog)

This salad is very easy, tasty and  better the next day or even a third or fourth day when flavors have had a chance to meld.  Various types of kale can be used, and the salad holds up beautifully for days without wilting. A great make-ahead dish and goes with anything.

Yield: 6-8 (easily)

Prep Time: 20-25 minutes

Utensils needed: small and large bowls, salad spinner, small kitchen knife, measuring cup, and blender or immersion blender

INGREDIENTS

2 bunches kale or other types.  Size of salad will depend on size of bunches

1cup olive oil

1/3-1/2 cup freshly squeezed lemon juice (4-5 lemons)

2 oz plus 4 oz feta in brine

2 garlic cloves, crushed and roughly chopped

½ tsp dried oregano

½ tsp dried red pepper flakes

½ tsp sugar

Salt

Optional: cherry or grape tomatoes or strips of red or yellow bell pepper

PROCEDURE

1. In small bowl, combine lemon juice, oregano, pepper flakes, sugar and a pinch or two of salt.

2. Cut tough stems away from kale leaves. Roughly chop, wash and dry in a salad spinner. Finely chop or chiffonade (best) kale, and place in bowl large enough to toss salad.

3. Put olive oil, garlic and 2 oz of feta in a blender and process until smooth (immersion blender can be used as well). 

4. Add lemon juice mixture and process again until fully combined.  Taste for balance and add more lemon juice if needed.

5. Toss about ¾ of dressing with salad and add remaining to your taste.  Crumble remaining 4 oz of

feta on top.  Garnish with cherry tomatoes or sweet bell peppers if using.   

NOTE:  This dressing is great on other salads too, even cold potatoes, so make plenty. Keeps well in fridge.