25 minutes
A refreshing and crunchy salad featuring massaged kale, toasted almonds, and a zesty lemon-garlic dressing.
Fresh Kale
bunch
Almonds, Toasted
0 oz
Lemon, Zested and Juiced
each
Garlic Clove, Minced
each
tablespoons
to taste
to taste
1. Prepare the Kale
Rinse the kale leaves thoroughly under cold water to remove any dirt. Pat them dry with a clean kitchen towel. Remove the tough stems by holding the stem in one hand and stripping the leaves off with the other. Tear the leaves into bite-sized pieces and place them in a large salad bowl. Drizzle a teaspoon of olive oil over the kale, sprinkle a pinch of salt, and massage the leaves with your fingers for about two minutes until they soften and darken in color.
2. Toast the Almonds
Place a small skillet over medium heat and add the almonds. Stir occasionally to ensure they toast evenly and don’t burn. Toast until they turn a light golden brown and you can smell their fragrance. Remove the skillet from the heat and set aside to cool.
3. Make the Dressing
Zest the lemon into a small bowl, then cut it in half and squeeze out its juice, taking care to remove any seeds. Peel and finely mince the garlic and add it to the bowl. Pour in three tablespoons of olive oil, season with salt and pepper, and whisk everything together until well combined.
4. Assemble the Salad
Pour the lemon-garlic dressing over the massaged kale and toss gently to ensure every leaf is coated. Roughly chop the cooled almonds and sprinkle them over the top.
Remove the tough stems and ribs from the kale leaves. Wash and thoroughly dry the kale; any moisture left on the leaves can prevent them from becoming crispy when dressed.
Use fresh lemon juice and finely minced garlic. Whisk the dressing ingredients together until emulsified, and adjust the seasoning to be vibrant and slightly punchy.
Massage the kale with a bit of olive oil and salt for a few minutes to break down the fibers and tenderize the leaves.
Dress the salad at least 10 minutes before serving to allow the flavors to meld and the kale to soften slightly, but not too early to keep the almonds crispy.
Toast the sliced almonds in a dry pan over medium heat, watching them carefully to prevent burning. Toasting brings out a nutty flavor that complements the salad.
Comments (0)