¾ to 1 pound of fresh kale, stems and center ribs discarded

2 tablespoons finely chopped shallots or green onions

1 ½ tablespoons fresh lemon juice

¼ teaspoon salt

¼ teaspoon black pepper

4 ½ tablespoons extra-virgin olive oil

2 ounces crumbled feta or goat cheese

4 tablespoons toasted pine nuts

 

Working in batches, cut kale crosswise into very thin slices. Whisk together shallot, lemon juice, salt and pepper in a small bowl, then add oil in a slow stream, whisking until combined well. Toss kale and cheese in a large bowl with enough dressing to coat well; add pine nuts. Refrigerate for a few hours before serving, stirring once in while to marinate the salad and soften the kale.