1. Photo Credit:Deena Prichep for NPRKale, Peach, Corn and Feta Salad While lettuce-based salads turn sadder and soggier the longer they sit in dressing, the sturdier leaves of kale just get nicer. This particular combination, inspired by a salad served at Brooklyn’s Diner, matches kale with juicy peaches, briny feta and corn shaved right off the cob. Makes 6 servings
1/4 cup olive oil
Juice of 1 lime
2 tablespoons sherry vinegar
Dollop honey
Salt and pepper to taste
1/2 small red onion, sliced into thin half-moons
1 bunch kale (red Russian is especially nice), washed and torn into small pieces
1/2 bunch cilantro, washed and coarsely chopped
2 ears corn, cut off the cob
3 peaches, cut into slim wedges
1/4 cup feta (preferably a moist, mild feta, like French or Israeli), crumbled
In a large bowl, whisk together the olive oil, lime juice, sherry vinegar and honey. Season with salt and pepper to taste. Add the onion, and let sit for a few minutes to mellow.
Add the kale and cilantro, and mix well to coat with the dressing. I like to sandwich two aluminum bowls together and shake, shake, shake until it’s coated. Let sit for an hour, refrigerated or at room temperature, for the kale to absorb the dressing and soften. Scatter the corn, peaches and feta over the top and serve (or pack in containers for your picnic).

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    Photo Credit:Deena Prichep for NPR

    Kale, Peach, Corn and Feta Salad

    While lettuce-based salads turn sadder and soggier the longer they sit in dressing, the sturdier leaves of kale just get nicer. This particular combination, inspired by a salad served at Brooklyn’s
    Diner, matches kale with juicy peaches, briny feta and corn shaved right off the cob.

    Makes 6 servings

    1/4 cup olive oil

    Juice of 1 lime

    2 tablespoons sherry vinegar

    Dollop honey

    Salt and pepper to taste

    1/2 small red onion, sliced into thin half-moons

    1 bunch kale (red Russian is especially nice), washed and torn into small pieces

    1/2 bunch cilantro, washed and coarsely chopped

    2 ears corn, cut off the cob

    3 peaches, cut into slim wedges

    1/4 cup feta (preferably a moist, mild feta, like French or Israeli), crumbled

    In a large bowl, whisk together the olive oil, lime juice, sherry vinegar and honey. Season with salt and pepper to taste. Add the onion, and let sit for a few minutes to mellow.

    Add the kale and cilantro, and mix well to coat with the dressing. I like to sandwich two aluminum bowls together and shake, shake, shake until it’s coated. Let sit for an hour, refrigerated or at room temperature, for the kale to absorb the dressing and soften. Scatter the corn, peaches and feta over the top and serve (or pack in containers for your picnic).




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