Harrisville Kale Salad with Cranberries, Feta and Walnuts

1 head green-leaf kale (about 8 c. very thinly sliced kale leaves)
1-1/2 T. rice-wine vinegar, red-wine vinegar, or apple-cider vinegar
1-1/2 t. minced shallots
Kosher or sea salt, to taste
6 T. extra-virgin olive oil
Freshly ground black pepper, to taste
1/4-1/2 c. dried cranberries, roughly chopped
1/4-1/2 c. toasted walnuts, roughly chopped
1/4-1/2 c. crumbled feta
1 T. 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 min. 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.

Serves 6.

From Yankee magazine, November/December 2012, p. 64.