Lemony Kale Salad with Feta

We’re not sure what’s better about this pine nut and feta kale salad: its leftover-friendly nature (like many kale salads, it can handle, and arguably improves with, an overnight sit in the fridge) or its bold flavors and ease of preparation. Either way, it’s more than worthy of an inclusion in your salad repertoire.

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 cup pine nuts or chopped walnuts, toasted
1/3 cup crumbled feta cheese
1/2 cup small dill sprigs (optional)
freshly ground black pepper

1. 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.
2. 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.
Yield: Serves 4.

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