Christina Hendricks's Kale & Feta Salad
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
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.