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Best Kale Salad

2 fresh bunches of Kale (we used curly kale from Promised Land Natural Farm and Rolling Hills Farm mixed with Red Russian kale from Blooming Glen Farm)
2 Tablespoons Dijon mustard
2-4 garlic cloves, minced
5 Tablespoons Italian wine vinegar
½-1 fresh lemon, juiced
Salt and pepper to taste
Olive oil, enough to blend all ingredients (we used Mediterra’s extra virgin)
Feta Cheese, optional (we used Sugar Maple Jersey’s – creamy and less salty than regular feta).


Wash and dry kale. Shave down the sides, removing the kale ‘spine’. Cut into bite size pieces, place in bowl.
In a small bowl, whisk all remaining ingredients together, whisking in the olive oil last.
Pour over kale, massage dressing into the kale with tongs or a clean hand.
Crumble feta between your fingers and add to salad, toss gently.

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