Scroll down for Christina Hendricks's recipe.Ingredients: 2 large bunches of Tuscan Kale 2 tbsp. shallots, finely chopped 2 tbsp. fresh lemon juice 1/4 tsp. salt black pepper to taste 3 tbsp. olive oil 6 oz. crumbled feta cheese, to taste
Directions: 1. Wash kale; chop into bite-size strips, discarding stems; set aside. 2. Combine shallots, lemon juice, salt and pepper; slowly whisk in olive oil to thicken. 3. In a large salad bowl, toss kale and feta; coat with dressing.