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Title: Lemon-Garlic Kale Salad
Categories: Greens, Citrus, Vegetables, Nuts
Yield: 10 servings

2 c Sliced almonds
1/3 c Fresh squeezed lemon juice
Salt
1 1/2 c Extra-virgin olive oil
4 cl Garlic; crushed with the
- flat side of knife, peeled
- and left whole
12 oz Washed and dried kale
- leaves; thick stems gone
- (weight after trimming)

1½ c fresh grated Parmesan; (opt)

In a toaster oven or skillet, toast almonds until golden
brown and fragrant. Set aside to cool.

In a bowl, combine lemon juice and 1 heaping teaspoon
salt. Slowly whisk in olive oil. Add garlic cloves and
set aside to steep.

Working in batches, cut the kale into thin ribbons:
gather a large handful of leaves, bunch together
tightly, and use the other hand to slice into
¼-inch-thick pieces. This need not be done very
precisely or neatly; the idea is to end up with a kind
of slaw. (Recipe can be made up to this point 1 day
ahead. Keep kale and dressing refrigerated separately.)

Place chopped kale in a very large bowl. Sprinkle
surface with almonds and then with cheese, if using.
Remove and discard garlic cloves from dressing. Pour
half the dressing over the salad and toss. Taste for
dressing and salt and add more as needed, tossing to
coat thoroughly. Serve within 1 hour.

By: Julia Moskin

Yield: 8 to 12 servings

RECIPE FROM: https://cooking.nytimes.com

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