Just up the road from Yankee's New Hampshire offices, the folks at the Harrisville General Store lure locals and tourists alike with their made-from-scratch food, much of it locally sourced. Their take on kale salad is so popular and delicious that many Yankee staffers have to plan ahead each day to get their share before it sells out. "The key is to slice the kale very thinly to distribute the flavor evenly," store manager Laura Carden advises. Tossed with a light dressing, sweet cranberries, crunchy nuts, and tangy feta, it's the perfect late-fall salad.
Note: For this recipe, you'll want about 8 cups of thinly sliced kale leaves.
1 head green-leaf kale (see "Note," above)
1-1/2 tablespoons rice-wine vinegar, red-wine vinegar, or apple-cider vinegar
1-1/2 teaspoons minced shallots
Kosher or sea salt, to taste
6 tablespoons extra-virgin olive oil
Freshly ground black pepper, to taste
1/4-1/2 cup dried cranberries, roughly chopped
1/4-1/2 cup toasted walnuts, roughly chopped
1/4-1/2 cup crumbled feta
1 tablespoon fresh lemon or lime juice
Remove stems from kale and discard. Wash and spin kale leaves in a salad spinner or blot between paper towels until thoroughly dried. Slice kale thinly (1/4- to 1/2-inch thickness), place in a salad bowl, and set aside.
In a small bowl, whisk together vinegar, shallots, and a pinch of salt. Let stand about 10 minutes. Slowly whisk in olive oil, adding pepper and more salt to taste.
Pour dressing over kale and toss well. Toss in cranberries, walnuts, feta, and lemon or lime juice. Serve immediately, or refrigerate up to 3 days.