A delicious, healthy kale salad that comes together quickly. It makes a lot and the leftovers hold up just as well!
adapted from Julia Moskin
Ingredients for kale salad:
1 cup sliced, toasted almonds
1/3 cup fresh lemon juice
1 tsp. Kosher salt
3/4 cup extra-virgin olive oil
4 garlic cloves, peeled, crushed with the flat side of a knife and left whole
12 oz. washed and dried kale, thick stems removed
3/4 cup grated Parmesan (or to taste)
1. In a bowl, combine lemon juice and 1 tsp. salt. Then, slowly whisk in olive oil. Add garlic cloves and set aside to steep. For a stronger garlic flavor, you can make this ahead of time.
2. Cut kale into 1/4 inch strips and put it in a very large bowl.
4. Then, remove garlic from oil and discard. Pour dressing over kale and toss to coat thoroughly. It helps to massage the kale with your hands, to reach all the nooks and crannies.
5. Next, sprinkle with almonds and cheese. Toss kale salad.
Finally, taste and adjust for salt or lemon. Enjoy!
(Do you have any leftover kale? Try this amazing pesto! You can eat it right away or freeze for later.)