Begin by washing and chopping your greens. In a large mixing bowl, combine 4 cups of finely chopped romaine lettuce and 2 cups of chopped green kale. Next, add 1 cup of thinly sliced red cabbage and 1 cup of julienned radish. Toss gently to mix.

Take 1 cup of dill pickles and dice them into bite-sized pieces. Fold the pickles into your mixed greens.

In a food processor or blender, combine 2 cloves of minced garlic, 1 finely chopped shallot, and the diced pickles. Add 2 tablespoons of fresh dill, ¼ cup of pickle juice, 2 tablespoons of lemon juice, 1 tablespoon of Dijon mustard, and ½ cup of olive oil. Blend until smooth.

Drizzle approximately ½ cup of your dressing over the prepared salad base. Use tongs to gently toss everything together.

Just before serving, sprinkle with additional fresh dill and, if desired, crumble ½ cup of feta cheese over the top.

Scoop portions of the salad into bowls and serve immediately.