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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lemon-Garlic Kale Salad   
    Categories: Greens, Citrus, Vegetables, Nuts   
         Yield: 10 servings   
       
         2 c  Sliced almonds   
       1/3 c  Fresh squeezed lemon juice   
              Salt   
     1 1/2 c  Extra-virgin olive oil   
         4 cl Garlic; crushed with the   
              - flat side of knife, peeled   
              - and left whole   
        12 oz Washed and dried kale   
              - leaves; thick stems gone   
              - (weight after trimming)   
       
        1½ c  fresh grated Parmesan; (opt)   
        
     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.   
        
     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   
     ¼-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.)   
        
     Place chopped kale in a very 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. Taste for   
     dressing and salt and add more as needed, tossing to   
     coat thoroughly. Serve within 1 hour.   
        
     By: Julia Moskin   
        
     Yield: 8 to 12 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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