GREEK SALAD

Yields 4 to 6 servings

Forget the stereotype of kids not eating their greens! Maya and Dean both grew up in households where enormous fresh salads were a staple of their diets. The iconic Greek Salad was a favorite and they wanted to update the crisp, salty salad to be hearty enough to stand alone as a meal. In lieu of romaine, we use two types of kale as a textural base—and you can even toss in a Chicken Kebab for a substantial lunch. If you cannot find an English cucumber, look for an alternative thin-skinned cucumber, such as a pickling or Persian variety. Our pickled red onions add a zippy note to this salad and make a great addition to sandwiches and burgers, too.

1 bunch curly kale

1 bunch Tuscan (lacinato) kale

Kosher salt

Red Wine Vinaigrette (recipe follows)

1 English (hothouse) cucumber

1 pint cherry tomatoes

½ cup pitted salt-cured black olives

½ cup Pickled Red Onions (recipe follows)

¼ pound feta cheese

Wash and dry the kale and cut out any large stems. Cut the kale into thin strips crosswise and put in a large bowl. Lightly salt the kale and dress with ¼ cup of red wine vinaigrette. Massage the vinaigrette into the kale, tossing gently with your hands.

Cut the cucumber into small, bite-size pieces. Cut the cherry tomatoes in half. Cut the olives in half.

Add the tomatoes, cucumber, pickled onions, and olives to the bowl over the kale. Drizzle an additional 2 tablespoons of vinaigrette over the vegetables and mix with the kale. Once mixed, taste to determine if you need extra vinaigrette or salt and add accordingly. Top with ¼-inch-thick slices of feta.

PICKLED RED ONIONS

Yields roughly ½ to 1 cup

1 large red onion

½ cup red wine vinegar

1 tablespoon sugar

2 teaspoons kosher salt

1 bay leaf

Peel the onion and cut into quarters. Remove the center few pieces of the onion, especially if they are green. Julienne the quarters lengthwise, roughly ⅛ inch thick, being careful not to cut too thin.

In a small saucepan, mix ½ cup water, the vinegar, sugar, and salt. Heat to just a boil, stirring to make sure the sugar and salt have dissolved. Add the bay leaf to the liquid and pour over the onions. Cover with plastic wrap and cool. Drain and discard any liquid before eating.

RED WINE VINAIGRETTE

Yields 1 cup

¼ cup red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon sugar

¼ teaspoon kosher salt

¾ cup olive oil

1 teaspoon dried oregano

Kosher salt and black pepper

In a small bowl, combine the vinegar, mustard, sugar, and salt. In a slow, steady stream, begin adding the olive oil while whisking continuously. Finish by whisking in the dried oregano. If the dressing seems too thick, thin it out with a little water. Season with salt and pepper.