serves 4 to 6
While there are many vegetables in the Brassica family that are native to Greece, kale is a relative newcomer, not quite having taken this country of salad lovers by storm. I find it at the small, local organic farmers’ markets that have been cropping up more and more frequently around Athens. I like to chop it and toss it with a combination of salty-sour and sweet additions, like feta and figs. You can dress this salad with almost anything, from a simple lemon–olive oil dressing to a creamy Greek yogurt–based sauce. My favorite is the lemon-honey-mustard vinaigrette here.
8 cups chopped kale leaves
1 small red onion, halved and thinly sliced
1 tart, preferably organic apple, such as Granny Smith or McIntosh
⅔ cup (100 g) crumbled Greek feta
4 dried Greek figs, stemmed, minced
1 tablespoon toasted sesame seeds
Dressing of your choice
Salt and freshly ground black pepper (optional)
Mix the kale and onion in a serving bowl. Quarter the apple lengthwise, core it, and cut it into small triangular wedges. Add it to the bowl with the kale and onion, then add the feta, figs, and sesame seeds on top. Drizzle with the dressing of your choice. Taste and adjust the seasoning with salt and pepper, if needed. Serve.