Lemon-Garlic Kale Salad

Ingredients

• 2 cups sliced almonds
• 1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
• kosher salt
• 1 1/2 cups extra-virgin olive oil
• 4 cloves garlic, crushed, peeled and left whole
• 10 to 12 ounces kale leaves, washed, dried and thick stems removed (weight after trimming)
• 1 1/2 cups freshly grated Parmesan (optional)

Preparation

1. 1

   Toast the almonds in a skillet or toaster oven until golden and fragrant, then let cool.

2. 2

   Mix the lemon juice with 1 heaping teaspoon of salt. Gradually whisk in the olive oil, then add the whole crushed garlic cloves and let the dressing infuse.

3. 3

   Working with tightly gathered handfuls, slice the kale into roughly 1/4-inch ribbons. At this point, the kale and dressing can be refrigerated separately for up to 1 day.

4. 4

   Put the kale in a very large bowl and scatter the almonds and optional Parmesan over it. Discard the garlic cloves from the dressing, add half the dressing to the salad and toss. Taste and add more dressing and salt as needed, tossing well. Serve within 1 hour.