It all started with this.
We planted one tiny kale plant. To our surprise it grew, surviving hungry bugs and, sadly, our neglect. Soon there were enough leaves for a salad, so I sent my husband out to harvest.
I chopped up the leaves and added a few ingredients I had hanging around. The walnuts were in the freezer and I happened to have some good French feta in the fridge. And of course, I always have plenty of lemons on hand.
This salad is delicious. I mean, really good.
Big bunch of kale
A handful or two of chopped walnuts
Feta 1/4 to 1/2 cups crumbled
Juice of one lemon
Kosher salt– a pinch or two
Fresh ground pepper
Good olive oil
*Optional– dried cranberries, raisins or some sweet tiny tomatoes
Slice the leaves off the tough veins and chop the kale. Throw in everything else. Use enough olive oil to moisten– but not drench– the leaves. Refrigerate for at least an hour before eating. I made it hours in advance, preferring to let the kale break down in the olive oil and lemon and reduce the “grassy” taste and texture. In fact it can sit for an entire day, maybe two, and will only get better.