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Kale Salad with Za’atar, Feta and Pita Crisps
We tenderize sturdy kale by massaging it with salt and letting it rest in the dressing for this Mediterranean-inspired salad. Lemon zest and za’atar add tang while spicy-sweet Peppadew peppers bring bright notes. If you can’t find them, Italian sweet cherry peppers are a good substitute. Salty feta and just-made pita crisps, which come together quickly while the kale rests, add texture and flavor.
large bunch lacinato kale, stemmed and thinly sliced crosswise (about 12 cups)
teaspoon za’atar, plus more to serve