Shredded Kale, Tomatoes, Feta, and Mint Salad Recipe

• 1 pound flat-leaf kale (about 2 bunches)
• 1/3 cup olive oil
• 1 teaspoon kosher salt, plus more as needed
• 2 medium garlic cloves, finely chopped
• 2 tablespoons cider vinegar
• 2 teaspoons Dijon mustard
• 12 ounces red or yellow cherry tomatoes, halved
• 6 ounces feta cheese, crumbled (about 1 1/2 cups)
• 2 medium scallions, thinly sliced (white and light green parts only)
• 2 tablespoons thinly sliced fresh mint leaves

1. Wash and dry the kale.
2. Cut out and discard the tough stems.
3. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and place in a large bowl.
4. Add 2 teaspoons of the oil and 1/2 teaspoon of the salt and gently squeeze and toss the leaves with your hands until theyre coated with the oil and have softened slightly.
5. Place the garlic and remaining 1/2 teaspoon of salt on a cutting board and drag the side of a chefs knife across them at a 15-degree angle until a smooth paste forms.
6. Transfer the garlic paste to a medium, nonreactive bowl, add the vinegar and mustard, and whisk to combine.
7. While whisking continuously, add the remaining oil in a slow, steady stream until fully incorporated.
8. Add the dressing to the bowl with the kale and toss to coat the leaves.
9. Add the tomatoes, feta, scallions, and mint and toss to combine.
10. Taste and season with salt as needed.
11. Serve immediately.

kale, olive oil, kosher salt, garlic, cider vinegar, mustard, red, feta cheese, scallions, mint leaves

Taken from www.chowhound.com/recipes/shredded-kale-tomatoes-feta-and-mint-salad-30733 (may not work)