The main ingredient of the recipe is dino kale.
- freshly ground black pepper
- 1 large bunch lacinato kale (also known as dino kale-its 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
- 1/2 cup crumbled feta cheese i use about 3/4 of the block of feta
- 1/2 cup small dill springs (optional)
- Carbohydrate 12.7047896870828 g
- Cholesterol 16.6875 mg
- Fat 22.347258145542 g
- Fiber 2.22970314174261 g
- Protein 7.28297593748163 g
- Saturated Fat 4.81687075283644 g
- Serving Size 1 1 Serving (125g)
- Sodium 386.045562500362 mg
- Sugar 10.4750865453402 g
- Trans Fat 1.94687987555628 g
- Calories 263 calories
Step-by-step
- Clean and remove stems from kate. I use scissors for this. Then slice it up into about 1/4 to 1/2" strips. The kale is tough, so slicing it smaller is better.
- Slice shallot very thinly. Toast pine nuts or walnuts in olive oil over medium heat. Set aside.
- Put kale and shallot in a large bowl. In a separate small bowl, whisk together the lemon juice, olive oil, and 1/2 tsp large grain salt. Dressing should emulsify and become creamy. Pour the dressing over the kale and toss to coat thoroughly.
- Important part: Massage the kale with the dressing, gently squeezing it when you do. It helps the kale to soften. Then refrigerate it for about 1 hour or so.
- To serve, add toasted nuts and feta cheese to salad and toss thoroughly. Season with salt and freshly ground black pepper to taste.
Raw lacinato kale looks fibrous and unyielding on a cutting board, but the ingredient list fails to mention how physically punishing untreated leaves are to chew. Lacking the delicate cellular walls of head lettuces, dinosaur kale requires mechanical intervention to break down its tough cellulose structure before consumption becomes pleasant. Whisking lemon juice and extra-virgin olive oil separately forces an emulsion, and the citric acid in the juice begins denaturing surface compounds while salt draws out cellular moisture through osmosis. Massaging this dressing into the thin chiffonade strips physically ruptures the tough fibers, softening the texture significantly over a resting window of 60 minutes in the refrigerator.
What to Serve Alongside It
Rich, heavy proteins provide the necessary contrast to sharp acid and dense greens. Pair this dish with roasted lamb chops cooked to an internal temperature of 135 degrees Fahrenheit, or serve it beside a whole roasted salmon where the high fat content balances the lemon juice. Warm starches like roasted fingerling potatoes also cut through the assertive bite of raw shallots and crumbled feta cheese.
- If raw garlic overpowers the dressing, substitute a pinch of garlic powder or omit the clove entirely.
- Toast pine nuts or walnuts in a skillet over medium heat for 4 minutes until fragrant, watching closely to prevent burning.
- Cut center ribs out cleanly using kitchen shears to speed up prep work before slicing leaves into quarter-inch strips.
