Ingredients
- 1 cups sliced almonds
- 1 lemon juiced
- 3/4 cup olive oil
- 2 cloves garlic crushed with the flat side of a knife, peeled and left whole
- 1 bunch kale
- 3/4 cup parmasan cheese
- salt
Servings:
Units:
Instructions
- In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool
- In a bowl, combine lemon juice and 1/2 teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
- Cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces
- Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly.
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