Kale and Snap Pea Salad with Lemony Feta Dressing

A refreshing and flavorful salad featuring crisp sugar snap peas, hearty kale, and a zesty lemony feta dressing.

Ingredients

2	cups sugar snap peas, blanched and chopped
1	bunch black kale, washed and spun dry
4	leaves romaine leaves, torn
2	sprigs fresh oregano leaves, chopped
¼	cup very thinly sliced red onion
⅔	cup feta, crumbled
1	pinch salt
4	grinds pepper
2	rounded teaspoons sumac
¼	teaspoon cinnamon
1	teaspoon juice of about half a juicy lemon
	zest of 1 lemon
1	teaspoon red wine vinegar
5	tablespoons extra virgin olive oil
1	clove garlic, finely chopped

Instructions

• 1. Begin by blanching the sugar snap peas for no longer than 2 minutes, ensuring they retain their crispiness. Rinse them under cold water, chop into bite-sized chunks, and drain.
  2. Prepare the kale by washing and chopping it. Spin dry the kale in batches using a salad spinner. Optionally, lightly warm the kale in the oven at 375°F for 5 minutes to enhance its texture. Dry the kale thoroughly if skipping the oven step.
  3. Tear the romaine leaves and layer them with the prepared kale and snap peas.
  4. Slice the red onions thinly and add them to the salad mixture.
  5. Chop the oregano leaves, crumble the feta over the oregano, and mix in lemon zest and finely chopped garlic. Gently combine until fragrant, then add this feta mixture to the salad.
  6. For the dressing, whisk together lemon juice, red wine vinegar, salt, pepper, sumac, cinnamon, and extra virgin olive oil. Alternatively, add the ingredients directly to the salad bowl one by one to minimize cleanup.
  7. Combine the salad ingredients using your hands, allowing the flavors to meld in the refrigerator for at least 30 minutes before serving. Serve the salad slightly chilled. Pair it with grilled meats like rib-eye steaks or roast lamb for a delightful meal.

Jul 19, 2024