Kale Salad
Serves 6 to 8
If this recipe is discovered a hundred years from now, let it be known that it was impossible to ignore kale salad in the early decades of the twenty-first century. There’s a reason a trend becomes a trend, and currently it’s kale salad all the time. Once you make it yourself, it’s hard to ignore its crunchy, salty, tangy appeal. The beauty of this recipe is that, unlike most salads, it benefits from being made ahead. The hearty, tenacious greens relax and soak up the lemony dressing—a to-go, packed-lunch or party salad at its best.
INGREDIENTS
- Finely grated zest and juice of 1 lemon, plus more juice if needed
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
- 1 cup grated Pecorino Romano or Parmesan cheese, or a combo of the two
- 1 small bunch kale, tough stems removed, leaves finely sliced crosswise (about 6 cups), chilled
- 1 cup sliced or slivered almonds, toasted
DIRECTIONS
- Whisk together the lemon zest and juice, salt, and pepper in a small bowl. Slowly pour in the oil, whisking continuously to emulsify the dressing.
- Combine the kale and cheese in a large bowl. Drizzle the dressing over the salad and toss to fully coat the leaves. Press and massage the greens slightly in the process. With a wooden spoon, stir in the almonds and season with more salt and lemon juice, if needed. This recipe can be made ahead—up to 8 hours before serving.
PANTRY
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