A Lemon Garlic Kale Salad Now Is One of My Favorites

In May, my oldest daughter, Nell, came home from college with her boyfriend, Emir. We wanted to make them something special for dinner, and the kids said they wanted to help by making this kale salad with lemon and garlic dressing they found in the New York Times.

Kale

Kale, scientifically known as Brassica oleracea, is a leafy green vegetable belonging to the cruciferous family, which includes cabbage, broccoli, and Brussels sprouts. Renowned for its nutritional density and versatility, kale has recently gained popularity and earned a reputation as a "superfood."

Kale is prized for its rich array of vitamins, minerals, and antioxidants, making it a nutrient powerhouse. It is particularly high in vitamins A, C, and K and folate, calcium, potassium, and manganese. Kale is also rich in antioxidants such as beta-carotene and flavonoids, which help protect against oxidative stress and inflammation in the body.

Kale comes in several varieties, including curly kale, Lacinato (also known as dinosaur or Tuscan) kale, and Red Russian kale. Each variety has its unique flavor and texture, but all are characterized by their sturdy leaves and slightly bitter taste.

Almonds

The original recipe calls for sliced almonds, but we didn't have any, so we substituted whole almonds, put them into a zip-lock bag, and rolled them up into pieces with a rolling pin. Sliced almonds are readily available in most supermarkets.

Almonds are edible seeds from the almond tree (Prunus dulcis), which is native to the Middle East but now cultivated in many regions worldwide. They are a popular and versatile ingredient used in various culinary dishes and enjoyed as a nutritious snack.

Almonds have a mild, slightly sweet flavor with a firm, crunchy texture. They are commonly eaten raw or roasted and can be blanched, sliced, chopped, or ground into flour. Almonds are used in various dishes, including salads, granola, baked goods, and desserts. They are also used to make almond butter, almond milk, and almond oil, which are popular alternatives to dairy products and cooking oils for those with dietary restrictions or preferences.

In addition to their culinary uses, almonds are highly nutritious. They are rich in healthy fats, protein, fiber, vitamins, and minerals, including vitamin E, magnesium, and calcium. Consuming almonds as part of a balanced diet may help lower cholesterol levels, reduce the risk of heart disease, and support overall health and well-being.

Lemon Juice

Lemon juice is the liquid extracted from the pulp of lemons and citrus fruits belonging to the species Citrus limon. It is a common and versatile ingredient used in culinary, beverage, and even non-culinary applications. Lemon juice is prized for its tangy and citrusy flavor and its ability to enhance the taste of various dishes and beverages.

Lemon juice is a versatile and essential ingredient in many kitchens. It is valued for its ability to brighten and enhance the flavor of a wide range of dishes and beverages. Whether used in cooking, baking or as a condiment, its zesty and refreshing taste makes it a popular choice in various culinary applications.

Don't use bottled lemon juice for this recipe. You won't be happy.

Rack of Lamb

We knew from Nell that Emir loves lamb. So we picked up a couple of racks of lamb ribs, each consisting of eight ribs, for a total of 16. When cut between the ribs, these tender "lollipops" are incredible when grilled to medium rare.

The rack we purchased from Costco was already "frenched" or exposed. This means the meat was cut off from the bone end of the rib chop. It is unnecessary to do this, but it makes for an extravagant presentation.

📖 Recipe

Print Recipe

Kale Salad with Garlic and Lemon Juice Dressing

A great salad easy to prepare and delicious

Prep Time25

Total Time25

Course: Salad

Cuisine: American

Keyword: salad

Servings: 10 people

Ingredients

2 cups almonds chopped or sliced
⅓ cup lemon juice freshly squeezed, 2 - 4 lemons
salt and pepper to taste
¾ cup olive oil extra virgin
4 cloves garlic crushed with the flat side of a knife, peeled and left whole
12 ounces kale washed and dried, thick stems removed (weight after trimming)
1½ cups Parmesan cheese freshly grated

Instructions

Prep the ingredients by chopping or slicing the almonds, juicing the lemons, removing the kale stems and grating the Parmesan.
In a small skillet over medium-low heat, toast the almond pieces until lightly browned and fragrant.
Combine the lemon juice with some salt and pepper in a small bowl or jar. Slowly drizzle in the olive oil while whisking continuously to create an emulsion.
Add the garlic and let sit while prepping the kale.
You want to cut the kale into thin ribbons similar to what you do with cabbage when making Cole slaw. One suggestion is to stack the leaves, roll them up like a big cigar and cut into ¼ inch ribbons.

Put the Salad Together

In a large serving bowl, add the chopped kale, top with chopped almonds and Parmesan cheese.
Add half of the dressing to the salad and toss well. You never want to overdress a salad with salad dressing. It's always easier to add more dressing if needed than trying to remove it.
Taste and adjust seasoning with salt and pepper.