Lemon Garlic Kale Salad is a favorite salad, especially when I had fresh kale from my garden but it is wonderful with kale from the grocery store, as well. My good friend, Maribeth, introduced this recipe to me a few years ago and it continues to be a favorite.
Lemon Garlic Kale Salad
- 2 cups almond slices, toasted
- 1/3 cup freshly squeezed lemon Juice (2-4 lemons)
- Kosher Salt
- 1 1/2 cups extra-virgin olive oil
- 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
- 10 to 12 ounces washed and dried kale leaves, thick stems removed
- 1 1/2 cups freshly grated Parmesan
- In a toaster oven or oven, 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 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 very large bowl. Sprinkle with almonds and then cheese.
- Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressin and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.
NOTE: I typically make a much smaller salad. The dressing keeps well in the refrigerator. I have also minced the garlic and added to the dressing.
New York Times Lemon Garlic Kale Salad