Shredded Kale Salad With Tomatoes, Olives + Feta

• 8-10 large Tuscan/Lacinato/Red Kale Leaves
• 2 Tbsp. extra virgin olive oil
• 1/4 tsp. sea salt and fresh ground pepper
• 3 Tbsp. fresh dill and/or mint
• 1 Tbsp. apple cider vinegar
• 1 teaspoon mustard
• pinch of red pepper flakes
• 2-3 ounces sheeps milk feta
• few handfuls of sun gold or other baby tomatoes, halved
• 1/3 cup pitted and chopped olives, kalamata or other favorite
• 1/4 of a red onion, minced

1. Pull or cut the kale away from the stems. Work in batches and slice them into thin ribbons (alternatively, just go at it with a chop to get teesy pieces). Put the kale in a large salad bowl. Drizzle in 1 Tbsp. of the oil, salt, pepper and roughly rip up the dill/mint with your hands and add that in too. Massage the kale with your hands to soften the leaves until they glisten. In a small dish, mix together the remaining oil, vinegar, mustard and red pepper flakes to combine. Pour it over the kale and toss to coat. Crumble in the feta, add the tomatoes, olives and red onion and toss again. Add more of whatever you wish to taste.
2. Because kale is pretty sturdy, I find this salad can keep covered in the fridge for a day or two. Totally worth making a double batch.

red, extra virgin olive oil, salt, dill, apple cider vinegar, mustard, red pepper, sheeps milk, gold, olives, red onion

Taken from www.epicurious.com/recipes/member/views/shredded-kale-salad-with-tomatoes-olives-feta-52521521 (may not work)