Ribbons of leafy kale, dressed with lemony, garlic-infused olive oil then tossed with a mountain of crunchy toasted almonds and, if you like, loads of parmesan cheese. Make ahead of time for an easy holiday side or meal-prep situation!
Yield: 10servings
Ingredients
2cupssliced almonds6 ounces
1/3cupfresh lemon juicefrom 2-3 medium lemons
1teaspoon kosher saltplus more to taste
1 1/2cupsextra virgin olive oil
4eachcloves garlicmedium in size, crushed with a knife, peeled, and used whole
10-12ounceskale leavesstems discarded; weighed after stemmed; about 2 big bunches*
1 1/2cupsfreshly grated parmesan cheeseoptional; can leave the cheese out or substitute 1/4 cup nutritional yeast for vegan version**
Instructions
Toast the almonds
Place a skillet over medium heat and add the almonds. Cook, stirring frequently to avoid burning, until fragrant and beginning to turn golden. Remove from heat and set aside to cool.
Make the dressing
Combine lemon juice and salt (NYT calls for a heaping teaspoon of salt but I feel that's a bit too much so I add a solid teaspoon then add a bit more at the end if I think it's needed). Drizzle in olive oil in a small stream while whisking to help dressing emulsify. Plop in the garlic cloves and set aside. The garlic will steep, adding some nice garlicky flavor, then you'll remove the cloves before dressing the salad.
Prepare the kale
Cut the kale into thin ribbons and add to a very large bowl.
Assemble the salad
Top with cooled almonds and parmesan cheese (if using). Remove garlic cloves from dressing, give the dressing another stir to make sure it's all mixed evenly, and pour half of the dressing over the salad. Toss well. I like to use my hands and give the kale a bit of a massage while mixing but with the kale being sliced into thin ribbons I find massaging is not expressly needed. Add more dressing if needed along with salt if desired. Save remainder of dressing in the fridge for another time. Serve; but this salad keeps wonderfully in the fridge for 3-4 which is one reason why it is a fave around here!
Notes
* I'm a big fan of using a mix of lacinato (Tuscan) kale and curly kale. But you can use whichever kale you prefer.
**Vegan version - omit the Parmesan cheese. The salad is plenty good without, but I like adding in 1/4 cup of nutritional yeast instead for a nice hit of umami flavor.