Sturdy lacinato kale gets massaged with a little salt until it turns silky and deeply green, the perfect base for soaking up a bright, garlicky lemon dressing. That dressing comes together with fresh lemon juice, zest, Dijon, and a steady stream of olive oil whisked until glossy and emulsified. A five-minute rest lets the leaves fully absorb all that citrusy flavor before golden, oven-toasted almonds go in for crunch. It's a texturally satisfying salad ā tender yet toothy, tangy yet rich ā that eats like something far more indulgent than a bowl of greens. This one's an easy, crave-worthy addition to a vegan lineup, whether you're serving it as a side or building it into a bigger meal.
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Preheat the oven to 350Ā°F (175Ā°C). Spread the sliced almonds in a single layer on a baking sheet and toast for 4ā5 minutes, until golden and fragrant ā watch closely, as they can brown quickly. Transfer to a plate and let cool.
Place the sliced kale in a large mixing bowl and sprinkle with the kosher salt. Using both hands, massage the kale firmly for 1ā2 minutes, until the leaves darken, soften noticeably, and reduce in volume by about half.
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