LEMON PASTA SALAD RECIPE 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 PASTA WITH ROASTED SHRIMP RECIPE | INA GARTEN | FO…

Lemon Pasta with Roasted Shrimp Recipe | Ina Garten | Fo… image

Provided by Ina Garten

Categories main-dish

Total Time 25 minutes

Prep Time 17 minutes

Cook Time 8 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 pounds (17 to 21 count) shrimp, peeled and deveined
Good olive oil
Kosher salt and freshly ground black pepper
1 pound angel hair pasta
4 tablespoons (1/2 stick) unsalted butter, melted
Zest and juice of 2 lemons

Steps:

Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.
Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

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