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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.
4
Servings
30 minutes
Ingredients
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1
large bunch lacinato kale, stemmed and thinly sliced crosswise (about 12 cups)
-
1
teaspoon za’atar, plus more to serve
Directions
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01In a large bowl, combine the kale, za’atar and ½ teaspoon salt. Using your hands, firmly massage the kale until darkened and the volume has reduced by about half. Add 3 tablespoons oil, the lemon zest and juice, and ¼ teaspoon pepper; toss. Let stand until the kale softens slightly, about 15 minutes.
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February 3, 2024
Acid bomb
This turned out quite acidic. I would use less lemon juice and instead of peppadew in brine, maybe use fresh. The delicious pita chips saved the salad
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