Kale, Mint, Tomato, and Feta Salad

I have been cooking from a Deborah Madison cookbook for over 30 years.  It all started with the Tassajara cookbooks.  She did not write these cookbooks, Edward Espe Brown did, but she was part of that movement.  I moved into a housing cooperative my sophomore year of college, and learned to cook, starting with the Tassajara Bread book.  She ran their restaurant at Fort Mason in San Francisco, and I have been in love with her work ever since.

This simple recipe for delicious kale is a keeper.  The feta can definitely be eliminated to make this a vegan recipe--the key interaction here is between the kale and the tomatoes.

• 1 pound  kale
• 1/8 cup olive oil
• ~1/2 teaspoon kosher salt, as needed
• 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. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch (or smaller) ribbons, and place in a large bowl. Add 2 teaspoons of the oil and 1/4 teaspoon of the salt and gently squeeze and toss the leaves with your hands until they’re coated with the oil and have glisten.
2. To make dressing, add the vinegar and mustard, and whisk to combine. While whisking continuously, add the remaining oil in a slow, steady stream until fully incorporated.
3. Add the dressing to the bowl with the kale and toss to coat the leaves. Add the tomatoes, feta, scallions, and mint and toss to combine. Taste and season with salt as needed. Serve immediately.