KALE SALAD RECIPE LEMON 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

LEMON KALE SALAD RECIPE | COZYMEAL

Lemon Kale Salad Recipe | Cozymeal image

This lemon kale salad is a delicious and sturdy salad that everyone will love. Citrusy lemon dressing is paired with nutty lacinato kale and topped with buttery pine nuts and is finished with a sprinkling of Parmesan cheese.

Provided by Chef Mary W.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1 large bunch lacinato or dinosaur kale
2 tblsp fresh lemon juice
1 1/2 tblsp olive oil
large pinch of salt
1/2 tsp Dijon mustard
1 Fresno or other hot pepper, seeded and finely diced, see notes
3 tblsp toasted pine nuts
grated Pecorino Romano or Parmesan cheese

Steps:

Prepare the kale. Remove the kale stems and chop the leaves into bite-sized pieces.
In a large bowl, whisk together the lemon juice, olive oil, salt and mustard.
Add the kale and the pepper to the bowl. Use your hands to toss the salad and evenly coat the kale with the dressing. Massage the dressing into the kale mixture.
Transfer the bowl into the refrigerator and marinate for a minimum of 30 minutes. Massage the kale a few times as it marinates in the refrigerator. When the lemon kale salad is completely chilled, remove it from the refrigerator and plate it on chilled plates.
Top the lemon kale salad with pine nuts and cheese. Enjoy!

Nutrition Facts : Calories 124.3 calories, FatContent 10.1 grams, FiberContent 2.7 grams, SaturatedFatContent 1.1 grams, SodiumContent 78.1 milligrams, SugarContent 2.4 grams, ProteinContent 3.8 grams, CholesterolContent 0 milligrams, CarbohydrateContent 7.9 grams, ServingSize 93.8 grams

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