Greek-Style Kale Salad
A bunch curly or Russian Kale (or 1/2 ob baby kale), cut into bite-size pieces
1/2 c. chopped Kalamatat Olives
1/2 c crumbled Feta
1/2 small Red Onion
1/2 Cucumber, sliced, (optional)
1/2 c. diced Tomato (optional)
2 Tbl lemon juice or vinegar of choice (red wine, balsamic or cider recommended)
Dijon mustard to taste
Salt & Ground Black Pepper to taste
3 Tbl Olive Oil
This recipe may be prepared with raw or blanched kale. To blanch, bring a pot of water to a boil and add the kale. Cook for 30-60 seconds, until just tender. Rinse with cold water to stop the cooking process and drain well.
Place the raw or blanched kale and the remaining salad ingredients in a large bowl. To make the dressing, put the lemon juice in a small bowl. Whisk in the Dijon mustard, salt and pepper until mixed, then add the olive oil, continuing to mix until emulsified. Drizzle the dressing over the salad and toss well to coat. Serve at room temperature or chilled.