15 minutes
A Mediterranean-inspired salad featuring tender Tuscan kale, zesty dressing, creamy feta cheese, and salty Kalamata olives.
Tuscan Kale Leaves, Boiled and Drained
0 oz
Extra Virgin Olive Oil, Whisked
tablespoons
Lemon Juice, Squeezed
tablespoons
Kosher Salt, To Taste
teaspoons
Freshly Ground Black Pepper, To Taste
teaspoons
Feta Cheese, Crumbled
0 oz
Kalamata Olives, Sliced
0 oz
1. Boil Kale
Start by bringing a large pot of salted water to a boil on the stove. Once boiling, add the Tuscan kale leaves, and let them cook for about 2 minutes. Once done, drain the kale in a colander, rinse it with cold water to stop the cooking process, and gently squeeze out excess water using a clean towel or your hands.
2. Prepare Dressing
In a large bowl, whisk together the extra-virgin olive oil, fresh lemon juice, kosher salt, and freshly ground black pepper until the mixture is well combined.
3. Dress Kale
Add the cooked kale to the bowl with the dressing and toss it to ensure each leaf is well coated. Use tongs or your hands to mix everything thoroughly.
4. Add Feta and Olives
Sprinkle the crumbled feta cheese and sliced Kalamata olives over the dressed kale. Serve the salad immediately.
Blanch greens for 1-3 minutes in boiling salted water until bright green and tender, then shock in ice water to preserve color and stop cooking.
Choose high-quality Greek feta, preferably in blocks, and crumble it right before mixing to maintain texture and flavor.
Use high-quality extra-virgin olive oil and fresh lemon juice to dress the salad, balancing acidity, salt, and richness.
Use a mix of dandelion greens, Swiss chard, kale, or spinach. Fresh, organically grown greens ensure the best flavor and nutritional content.
Use whole Kalamata olives and pit them yourself to ensure maximum flavor without preservatives.
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