lemon-garlic kale salad

How To Make lemon-garlic kale salad

• 1

  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 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
• 2

  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.)
• 3

  Place chopped kale in a 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.
• 4

  Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.
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