Antipasto Salad with Peperoncini Olive Tapenade
Need a ketogenic side dish? Antipasto Salad with Peperoncini Olive Tapenade could be a super recipe
Havens Kitchen Kale Salad
Ingredients
- 1 small (or 1/2 large) red onion, thinly sliced
- 3/4 cup rice wine vinegar, divided
- Kosher salt
- 1/4 cup extra-virgin olive oil, plus more for cooking
- 1 teaspoon honey
- 1/2 teaspoon Aleppo pepper
- 1/4 teaspoon freshly ground black pepper
- 1 cup panko breadcrumbs
- 3 garlic cloves, finely chopped or grated
- 1 sprig fresh thyme, leaves removed (optional)
- 1 large bunch curly or lacinato kale, washed and roughly chopped (about 6 cups total)
- 3 large eggs
- 4 ounces feta cheese (about 1/2 cup)
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