Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with this week’s risotto.
1 large bunch kale, greens removed from thick stems, washed and patted dry
1 cup slivered almonds
⅓ cup lemon juice
1½ cups olive oil
4 garlic cloves, peeled and left whole
1. In a small skillet, toast almonds until golden brown and fragrant. Set aside to cool.
2. In a bowl, combine the lemon juice and 1 heaping teaspoon salt. Slowly whisk in the olive oil. Using the flat side of a knife, crush the garlic cloves and add to the dressing, setting aside to steep.
3. Working in batches, cut the kale into thin ribbons and place in a large bowl. Sprinkle with the almonds. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for both dressing and salt, adding more as needed. Serve within 1 hour.
Variation: This dressing is also wonderful paired with arugula greens!