LEMON 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

PAULA DEEN'S LEMON SALAD DRESSING RECIPE - FOOD.COM

Paula Deen's Lemon Salad Dressing Recipe - Food.com image

I just saw this recipe on her show, and had to try it out! It is delicious, refreshing, and brightens up any salad. Simple ingredients that you always have on hand. No need to buy premade bottled dressing when you can make it for cheap at home, and tastes much better!!!

Total Time 3 minutes

Prep Time 3 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons fresh lemon juice
1/2 cup olive oil or 1/2 cup vegetable oil
2 tablespoons sugar
2 crushed garlic cloves
1 tablespoon Dijon mustard
kosher salt
fresh ground black pepper

Steps:

In a glass jar with a tight lid, combine lemon juice, oil, sugar, garlic, and Dijon mustard.
Season with salt and pepper.
Shake well and drizzle dressing over the salad just before serving.

Nutrition Facts : Calories 270.2, FatContent 27.2, SaturatedFatContent 3.7, CholesterolContent 0, SodiumContent 43.5, CarbohydrateContent 7.8, FiberContent 0.2, SugarContent 6.6, ProteinContent 0.3

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