Red Meat Allergy Friendly Classic Kale Salad
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Learn more →Ingredients
4 servings
- 1 large bunch lacinato kale (about 10 oz), stems removed, leaves thinly sliced
- ½ tsp kosher salt
- ½ cup sliced almonds
For the dressing
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 small garlic clove, finely grated or minced
- 1 tsp dijon mustard
- ¼ tsp black pepper
- ¼ cup extra-virgin olive oil
- ¼ cup finely grated parmesan, plus more for serving
Chef's tipMatch the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
For serving
- parmesan shavings, for serving (optional)Chef's tipMatch the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
Instructions
- 1
Preheat the oven to 350°F (175°C). Spread the sliced almonds in a single layer on a baking sheet and toast for 4–5 minutes, until golden and fragrant — watch closely, as they can brown quickly. Transfer to a plate and let cool.
- 2
Place the sliced kale in a large mixing bowl and sprinkle with the kosher salt. Using both hands, massage the kale firmly for 1–2 minutes, until the leaves darken, soften noticeably, and reduce in volume by about half.
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