Like, I’ll be grocery shopping and filling my cart with the usual (butter, sugar and chocolate chips) then just go stand in the produce department and gaze at the kale before quickly pushing my cart away to the check-out, grabbing an extra dark chocolate bar as I go.
This strategy works best after an evening filled with too much wine and too many cookies . And you don’t actually have to eat the kale (ick?), you just have to stare at it for awhile.
Works like a charm.
Let me preface this recipe by telling you upfront that before now, I really hated raw kale. Cooked? Fine. I can do that. Especially when doused with a sweet and spicy barbecue sauce and eaten with creamy cannellini beans. Yum.
But raw kale salads? No thanks. I’d rather chew on the sole of my shoe. The whole “massaged kale salad” craze a few years ago left me downright hungry and confused.
This is not that.
This, my friends, is a kale salad for people that hate kale.
But if you absolutely love kale and can’t live without it, this salad is for you, too.
Heck, if you’ve never even tried kale before and the sight of green vegetables scare you, this salad is for you, too.
It’s hearty and slightly salty…I think it’s downright addicting. But then again, I have a borderline unhealthy obsession with all things feta.
The best thing though, is that this salad comes together in only about five minutes and keeps for a few days in the fridge! In fact, it will be even better on the second day.
Kale Salad with Walnuts and Feta
1 large bunch lactino kale (often called “dinosaur kale”), stems discarded and torn into bite sized pieces
1 shallot, minced
1/8th tsp sea salt (just a sprinkle)
2 T extra virgin olive oil
1/4 cup crumbled feta cheese
1/4 cup roughly chopped walnuts
In a large bowl, combine the kale, salt, shallot and olive oil. Toss well. Add the feta and walnuts. Serve immediately or keep for up to five days in the fridge.