Warm Kale Salad with Preserved Lemon Dressing
We've made quick, nutritious salads an integral part of our diet and sharing the ones we love the most. For this salad we used seasonal kale and a zesty beldi lemon dressing with big halkidiki olives and crumbly feta cheese. You can enjoy it warm or cold and works well with all sorts of toppings.
- Heat a few glugs of olive oil in your pan then add the kale and allow to steam.
- Meanwhile, make the dressing, using the finely grated rind of one preserved beldi lemon, 2 tablespoons of fresh lemon juice, the olive oil, salt and freshly grounded pepper then mix well.
- Once the kale has turned a deep green but not wilted, remove from the pan and transfer to a bowl.
- Add the olives, crumble the feta over and dress with the zesty lemon dressing.