Kale Salad

Last weekend we had dinner over at some very good friends house, and J whipped up an incredible salad that was just so freaking good I feel compelled to blog about it.  This woman continually amazes with her inventiveness in the kitchen.   Wow. 

from the Fresh Tart blog

The kale in the salad is raw, yet tender, because it sits tossed with some lemon juice for a bit (the acid tenderizes the greens).  In fact, I kept leftovers in the fridge overnight and enjoyed it completely the next day.  Abigail notes that it is always popular on buffets - as we all know, it's not easy to find a green salad that can sit nicely (and even improve) on a buffet!  I'm thinking...Thanksgiving.  Yes.

Abigail and Arthur's Kale Salad

Serves 4

1 large bunch Lacinato kale (also known as Dino kale - it's 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 c. pine nuts or chopped walnuts, toasted
1/3 c. crumbled feta cheese
1/2 cup small dill sprigs (optional)
freshly ground black pepper

About one hour before you plan to eat, put kale and shallot in a large bowl.  In a small bowl, whisk together the lemon juice, olive oil, and 1/2 tsp. salt.  Pour the dressing over the kale and toss to coat thoroughly.  Let sit for one hour.

To serve, add toasted nuts, feta cheese, and dill sprigs to salad and toss thoroughly.  Season with salt and freshly ground black pepper to taste.

Link to the recipe is here.