Simple Lemony Kale Salad

with marinated feta cheese and toasted almonds

Kale and lemon go so well together. This simple salad really brings out the vibrant color, flavor and texture of kale, taming the bitterness with a light massage. Toasted almonds add a little crunch and marinated feta adds that creamy factor and a bit of saltiness.

I wanted an easy salad to go with my lamb … and I had some kale and marinated feta in my fridge and I ALWAYS have almonds in my freezer, so I whipped up this salad in just a few minutes. I really love kale. It keeps for such a long time in the vegetable drawer, especially if you put it in a bag and suck out the air. Some people complain that kale is bitter, but if you rub the leaves a little, giving your kale a light massage, it releases the bitterness and brightens the green so it’s vibrant and shiny, almost as if you’d cooked it a little.

I was very pleased with this easy kale salad. It made for a nice accompaniment to the garlicky lamb, with the garlic and lemon flavor linking the two together. It would also be a nice side with chicken, fish or pork.

Simple Lemony Kale Salad with Marinated Feta & Toasted Almonds

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 2 - 4 servings 1x

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Ingredients

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• Marinated feta (recipe here) with olive oil
• 2 – 4 cups (packed) of kale leaves, ribs removed, chopped
• Juice of 1/2 – 1 lemon
• 1 – 2 Tablespoons olive oil from marinated feta (see above)
• Toasted almonds or pine nuts (pinons)
• Freshly ground pepper, to taste

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Instructions

1. At least 2 hours before serving but preferably at least 12 – 24 hours ahead of time, marinate the feta – recipe here.
2. About 30 mins ahead of time, set out the marinated feta to let the olive oil “melt”. Prepare the kale leaves by removing the ribs (which are bitter), chopping and putting it in a large bowl … then juice the lemon. (Use half of a lemon for 2 cups kale or a whole lemon for 4 cups.)
3. In a small bowl, whisk together the lemon juice and olive oil from the marinated cheese. Drizzle the lemon-oil over the leaves and toss to mix, then use your fingers to massage the lemony garlic goodness into the kale.
4. Divide onto individual salad plates or pour it all into a community salad bowl and top with crumbled marinated feta and toasted almonds to your liking. Top with freshly ground pepper, to taste.

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Notes

“Cook time” here is the time to marinate the feta.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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