Lemon-garlic kale salad
By Julia Moskin in The New York Times – submitted by Randi, Carnegie Hill CSAThis delightfully fresh and simple salad packs a savory, tangy crunch. It was a big hit at our end-of-season potluck last year.
Ingredients
- 2 cups sliced almonds
- ⅓ cup freshly squeezed lemon juice from 2 to 4 lemons
- Kosher salt
- 1 ½ cups extra-virgin olive oil
- 4 cloves garlic crushed with the flat side of a knife, peeled and left whole
- 10-12 oz kale leaves washed and dried, thick stems removed (weigh after trimming)
- 1 ½ cups freshly grated Parmesan optional
Instructions
- Click here for instructions (via Santa Fe Farmers Market Institute)