Kale Salad with Za’atar, Feta and Pita Crisps | Christopher Kimball’s Milk Street | Recipes, TV and

Name: Kale Salad with Za’atar, Feta and Pita Crisps | Christopher Kimball’s Milk Street | Recipes, TV and
Ingredients: 1 large bunch lacinato kale, stemmed and thinly sliced crosswise (about 12 cups); 1 teaspoon za’atar, plus more to serve; Kosher salt and ground black pepper; 4 tablespoons extra-virgin olive oil, divided; 2 teaspoons grated lemon zest, plus 3 tablespoons lemon juice; 8 inch pita bread, split into 2 rounds (see headnote); 4 ounces feta cheese, crumbled (1 cup); ½ cup drained Peppadew peppers OR sweet cherry peppers, sliced into thin rings

www.177milkstreet.com

Tenderize sturdy kale by massaging it with salt and letting it rest in the dressing.

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Ingredients

1 large bunch lacinato kale, stemmed and thinly sliced crosswise (about 12 cups)
1 teaspoon za’atar, plus more to serve
Kosher salt and ground black pepper
4 tablespoons extra-virgin olive oil, divided
2 teaspoons grated lemon zest, plus 3 tablespoons lemon juice
8 inch pita bread, split into 2 rounds (see headnote)
4 ounces feta cheese, crumbled (1 cup)
½ cup drained Peppadew peppers OR sweet cherry peppers, sliced into thin rings