Best Ever Simple Kale Salad
Kale shines in this simple, healthy salad.
- 1/4 C Raw Sliced Almonds
- 1 TBS Fresh Lemon Juice
- 2 TBS Olive Oil
- 1 clove garlic, crushed with the flat side of a knife, peeled and left whole
- 1 bunch washed and dried kale leaves, thick stems removed (Lacinato or Curly will work)
- 2-3 TBS freshly grated Parmesan or Crumbled Feta Cheese
- Fresh Ground Pepper and Salt to taste
In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
In a bowl, combine lemon juice and 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 1/4-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 large bowl. . Remove and discard garlic cloves from dressing. Pour the dressing over the salad and toss. A few grinds of fresh peper and a pinch of salt to taste, tossing to coat thoroughly. Sprinkle surface with almonds and then with cheese, if using