It’s been a helluva week with one thing and another. This is my first opportunity to blog all week and I’m posting a truly delicious little recipe I found on the New York Times food page (and which I’ve slightly adapted) for quite frankly one of the loveliest green salads ever.
I made this salad last night for the family and no-one groaned (as is the usual reaction) to being served raw kale :). Must have been the delicious tangy lemon dressing that hit the spot. I had the leftovers today for lunch along with a veggie burger, a little tomato and radish salad plus some hummus. So good.
Both kale and almonds offer high levels of iron (useful for vegetarians and vegans) which works on the formation of hemoglobin and enzymes, transports oxygen to various parts of the body, promotes cell growth & proper liver function. The list goes on.
Hope you enjoy making and eating this lovely Summer dish. Have a wonderful weekend :).
Lemon-Garlic Kale & Almond Salad
1 cup sliced almonds
1/4 cup freshly squeezed lemon juice
Salt & pepper
1/2 cup extra-virgin olive oil
2 tbsp garlic powder
5 to 6 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
½ cup freshly grated Parmesan
- Toast almonds in a small frying plan until golden brown and fragrant. Set aside to cool.
- In a bowl, combine lemon juice, garlic powder and some salt & pepper. Slowly whisk in olive oil.
- 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 1/4-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. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve soon after dressing.