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 with the flat side of a knife, peeled and left whole
- 10 to 12 ounces washed and dried kale leaves
thick stems removed, weight after trimming
- 1 1/2 cups freshly grated Parmesan
optional
Directions
- 1
In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
- 2
In a <a href='https://www.nytimes.com/wirecutter/reviews/best-mixing-bowls/'>bowl</a>, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
- 3
Working in batches, 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. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
- 4
Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. 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. Serve within 1 hour.
Lemon-Garlic Kale Salad
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About this Recipe
Craving a vibrant, refreshing side that perfectly balances flavor and texture? This Lemon-Garlic Kale Salad delivers a snappy, fresh experience, rich with an invigorating tang and satisfying crunch that brightens any meal.
Why This Recipe Works
This salad’s brilliance lies in its elegant simplicity. The dressing, a straightforward blend of freshly squeezed lemon juice, robust extra-virgin olive oil, pungent garlic, and a touch of kosher salt, creates a perfectly balanced foundation. It's designed to let the fresh ingredients shine, ensuring every bite is bright and full of life, without any complex techniques.
What to Expect
Prepare for a burst of fresh, clean flavors with every forkful. You'll taste the bright, zesty notes of lemon harmonizing with the subtle warmth of garlic, all carried by the rich, fruity olive oil. The kale offers a hearty, verdant base, while the generous addition of sliced almonds provides an essential, delightful crunch. If you choose to include it, the Parmesan cheese adds a savory, salty depth that rounds out the entire experience, making it feel indulgent yet still light.
Customization & Variations
This adaptable salad can be easily tailored to your taste. You can adjust the amount of lemon juice for more or less tang, or vary the number of garlic cloves to control the intensity of its flavor. Since the Parmesan is optional, it's simple to keep this dish dairy-free if preferred. For an even nuttier crunch, you could lightly toast the sliced almonds before adding them.
Serving & Context
This Lemon-Garlic Kale Salad is incredibly versatile, perfect as a snappy, fresh side dish or as a light supper on its own. It wonderfully complements richer main courses, offering a vibrant contrast, and pairs beautifully with grilled chicken, roasted fish, or alongside a hearty pasta.