By Kevin Ward

This is one of my favorite salads! My friend, Mara, over at Half Pint Farm in Burlington, Vermont's Intervale first introduced this salad to me at one of her farm-fresh potluck dinners. It is quick and easy and will make it once a week.

Ingredients

• 1 head Lacinato Kale, washed, dried, sliced thinly (chiffonade)
• 1/4 Red Onion, sliced thinly
• Good-Quality Feta Cheese, crumbled
• 15 oz can Organic Chick Peas, drained and rinsed
• pinch of Red Pepper Flakes
• 2-3 TBSP Red Wine Vinegar
• Extra-Virgin Olive Oil
• Sea Salt
• Freshly-ground Pepper

Preparation

• Soak the the red onion in a bowl with some ice-water to mild their flavor and take away some of their "brashness". About5 minutes. Drain and dry in some paper towel.

• Toss all the ingredients together in a large mixing bowl. Season with Red Pepper flakes, Salt, Pepper and Exta Virgin Olive Oil to your taste . Allow to stand a few minutes before eating to let the flavors come together.

Enjoy!

-kw