As far as salads go, this one slays the competition! Killer Kale Salad pairs the distinct kale flavor with crunchy, fragrant toasted almonds, ensuring there’s plenty of crunch to go around in this dish! But then, everything gets coated in a distinctly sunny dressing with an aromatic garlic infusion that just draws you in for more! Calling Killer Kale Salad to-die-for might just be underselling it!
Ingredients
- 2 cups almonds, sliced
- 1/3 cup lemon juice, freshly squeezed
- kosher salt, to taste
- 1 1/2 cups extra-virgin olive oil
- 4 cloves garlic, crushed slightly with the flat side of a knife and peeled, left whole
- 10-12 ounces kale leaves, washed and dried, thick stems removed, kale weighed after trimming
- 1 1/2 cups parmesan, optional, freshly grated
Directions
Step 1 –In a toaster oven or in a skillet over medium heat, add the almonds and toast until golden-brown and fragrant, about 2-4 minutes.
Step 2 –Set the almonds aside to cool.
Step 3 –In a bowl, add the lemon juice and the salt and stir to combine.
Step 4 –In a slow, steady stream, add the olive oil to the lemon juice mixture, while whisking constantly.
Step 5 –Add the garlic cloves to the lemon mixture, then set the mixture aside so the garlic can infuse into it.
Step 6 –Cut the kale into thin ribbons.
Step 7 –Bunch a large handful of the kale ribbons tightly and slice the bunch into 1/4-inch-thick pieces.
Step 8 –In a very large bowl, add the kale.
Step 9 –Sprinkle the kale with the almonds and the parmesan.
Step 10 –Remove and discard the garlic cloves from the dressing.
Step 11 –Pour 1/2 of the dressing over the salad and toss to combine.
Step 12 –Taste the salad and add more of the dressing or more of the salt as needed, tossing to coat.
Step 13 –Serve the salad within 1 hour of preparation.
