adapted from Julia Moskin
A delicious, healthy salad that comes together quickly. It makes a lot and the leftovers hold up just as well!
Lemony-Garlic Kale Salad
1 cup sliced, toasted almonds
1/3 cup fresh lemon juice
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. Slowly whisk in olive oil. Add garlic cloves and set aside to steep. You can make this ahead of time for a stronger garlic flavor.
2. Cut kale into 1/4 inch strips.
3. Put kale in a very large bowl. Sprinkle with almonds, then cheese. Remove garlic from oil and discard. Pour dressing over salad and toss to coat thoroughly. Taste and adjust for salt or lemon.