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.
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.
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