Kale Salad with Lemon Vinaigrette

I fell in love with raw kale at Leopold’s Cafe in Georgetown, Washington, D.C. This is my imitation of their amazing salad. 

Serves 6

I go easier on the lemon juice than most vinaigrettes call for, because it makes it more wine friendly and you can always add more to taste. Using a Microplane® grater results in soft fluffy cheese that coats the kale well. Another type of grater might require that you use slightly more cheese.

1 bunch Italian or lacinato kale, washed, ribs removed

2 teaspoons freshly squeezed lemon juice

Kosher salt and freshly ground pepper

½ cup olive oil

3 ounces Parmigiano Reggiano, freshly grated

1/3 cup pine nuts, lightly toasted

1/3 cup raisins, optional

Whisk lemon juice, salt and pepper together. Whisk in oil. Roll the kale leaves and cut into very thin strips. Toss kale with vinaigrette. Add cheese and toss again. Plate the kale and sprinkle each with pine nuts and raisins.

Green Bean Salad With Feta and Lemon

Source: From columnist Stephanie Witt Sedgwick, The Washington Post, July 1, 2009

4 servings

Ingredients:
1 tablespoon salt, for the cooking water
1 pound green beans (ends trimmed), cut into 1 1/2- to 2-inch long pieces
2 ounces good-quality feta cheese, crumbled
Fronds from 2 stems dill, chopped (2 tablespoons)
1/2 medium sweet onion, cut into small dice, such as Vidalia (1/2 cup)
Grated zest of 1 lemon (2 teaspoons)
1 tablespoon olive oil
Freshly ground black pepper


Directions:
Have ready a large bowl of ice water. Bring a 4-quart pot of water to a boil over high heat. Add the salt and the beans; cook for about 6 minutes, until the beans are tender. Immediately transfer them to the ice-water bath. Let the beans cool for 5 minutes, then use clean dish towels to drain and dry the beans.

Transfer the beans to a large bowl; add the feta, dill, onion, lemon zest, oil and pepper to taste, and toss to combine. Serve immediately, or cover and refrigerate for up to 3 days. Allow the salad to come to room temperature before serving.


MAKE AHEAD: The salad may be assembled and refrigerated up to 3 days in advance. Squeeze fresh lemon just before serving for added zing!