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Lemon-garlic kale salad
By Julia Moskin in
The New York Times
– submitted by Randi, Carnegie Hill CSA
This delightfully fresh and simple salad packs a savory, tangy crunch. It was a big hit at our end-of-season potluck last year.
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Print Recipe
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course
Salad, Side Dish
Cuisine
American
Servings
10
servings
Ingredients
1x
2x
3x
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)
Keyword
budget-friendly
,
cheesy
,
entertaining
,
gluten free
,
make ahead
,
potluck favorites
,
quick
,
salad
,
side dish
,
thanksgiving
,
vegetarian