Servings: 4
Prep time: 20 minutes
Total time: 40 minutes

Ingredients
1 large bunch curly kale, stems removed, leaves torn into bite-size pieces (about 8 cups)
2 small heads radicchio, torn into bite-size pieces (about 8 cups)
¾ cup|177 ml miso-lemon dressing
4 ounces|113 grams feta cheese, crumbed (about 1 cup)
2 tablespoons thinly sliced chives
crispy red onion rings (or thinly sliced red onions)

to garnish:
1 spring onion, finely sliced
bronze fennel
celery leaves
chopped chives
curly parsley
mustard greens
nasturtium

Directions

1. Combine the kale and radicchio in a large serving bowl and drizzle with ¾ cup|177 ml of the dressing; toss with your hands, scrunching up the kale with your fingers and massaging the dressing into it. Taste and add more dressing, if desired, and continue tossing until evenly coated
2. Divide among plates or serve family-style. Garnish with the feta, chives, and onion rings and loads of herbs.

From Dirty Work: Portland’s OX Puts Onion Rings on Kale Salad

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