COOKING WITH GARLIC RECIPES

Name: Lemon-Garlic Kale Salad
Total time: 25 min
Yield: 8 to 12 servings
Ingredients: 2 cups sliced almonds; 1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons); Kosher salt; 1 1/2 cups extra-virgin olive oil; 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole; 10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming); 1 1/2 cups freshly grated Parmesan (optional)

LEMON-GARLIC KALE SALAD RECIPE - NYT COOKING

Lemon-Garlic Kale Salad Recipe - NYT Cooking image

Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.

Provided by Julia Moskin

Total Time 25 minutes

Yield 8 to 12 servings

Number Of Ingredients 7

Ingredients

2 cups sliced almonds
1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
Kosher salt
1 1/2 cups extra-virgin olive oil
4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
1 1/2 cups freshly grated Parmesan (optional)

Steps:

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 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, 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.

Nutrition Facts : @context http//schema.org, Calories 412, UnsaturatedFatContent 35 grams, CarbohydrateContent 8 grams, FatContent 42 grams, FiberContent 3 grams, ProteinContent 5 grams, SaturatedFatContent 5 grams, SodiumContent 212 milligrams, SugarContent 2 grams, TransFatContent 0 grams

PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY ... - NYT COOKING

Pan-Roasted Cauliflower With Garlic, Parsley ... - NYT Cooking image

Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.

Provided by David Tanis

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 medium cauliflower heads (about 2 pounds)
3 tablespoons extra-virgin olive oil
Salt and black pepper
1/2 teaspoon crushed red pepper, or to taste
1 teaspoon grated or finely minced garlic
1/2 teaspoon freshly chopped rosemary
1/2 cup roughly chopped parsley
1/2 teaspoon grated lemon zest
1/4 cup roasted salted almonds (homemade or store bought), roughly chopped
1 red fresno chile, thinly sliced, for garnish (optional)
Lemon wedges, for serving

Steps:

Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.

Nutrition Facts : @context http//schema.org, Calories 136, UnsaturatedFatContent 8 grams, CarbohydrateContent 10 grams, FatContent 10 grams, FiberContent 4 grams, ProteinContent 4 grams, SaturatedFatContent 1 gram, SodiumContent 396 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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1. Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
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