Massaged Kale with Slivered Almonds and Lemon-Garlic-Olive Oil


Massaged Kale with Slivered Almonds and Lemon-Garlic-Olive Oil

This kale salad is a simple and delicious way to get your kale fix.  I love kale and ever since I found it, lettuce just isn’t the same.

I have several dinosaur kale recipes in the pipeline.

Massaged Kale with Slivered Almonds and Lemon-Garlic-Olive Oil | www.alldayieat.com

But that pipe is a little backed up right now.

Just need my dinosaur kale buddy to come and wave his magic wand. Get it? Dinosaur. Kale. 🙂

Extra Virgin Olive Oil is key!

I’ve made this kale salad many times over the past few months.

I blame this salad for going through my olive oil supplies so quickly. Of the four (750mL) bottles, I brought back from Italy, I only have one left.

Doing the math that’s almost >1 liter per month!

Take a look at the dressing and you’ll see why. It’s almost half oil! (As are many)

So, I’ve made some modifications to decrease the amount of olive oil.

It’s good for you, but probably not if you are eating cups and cups of it each week.

What makes this salad stand out is the combination of parmesan cheese and slivered almonds.

They are the perfect contrast to the spice of the olive oil, earthiness of the kale, and sour bite of lemon juice.

Add on some cracked pepper and you cannot go wrong! In fact, if I were to open a kale salad stand on the street.

This would be the dish I place at the top of the menu. It may not be your typical street food, but it’s THAT GOOD!!

 

Have you made a kale salad like this before? Let me know what you think!

 

 

In case you missed them, here are some of my other salad recipes!

 

 

 

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Massaged Kale with Slivered Almonds and Lemon-Garlic-Olive oil BigOven - Save recipe or add to grocery list Yum
Course side
Cuisine New American
Prep Time 15 minutes
Cook Time 0
Servings
people
Ingredients
Course side
Cuisine New American
Prep Time 15 minutes
Cook Time 0
Servings
people
Ingredients
Instructions
  1. In a small canning jar or bowl, whisk lemon juice, a dash of salt, olive oil, and garlic. Set aside.
  2. Then wash, dry, and destem your kale. Tear or cut the leaves into small pieces, roughly 1 inch big.
  3. Put kale in a very large bowl and add almonds, cheese, and cracked pepper. Add half the dressing and massage the dressing into the leaves for about 1-2 minutes using two serving utensils. (Most of the leaves should appear glossy by the time you are done, if not add a bit more dressing).
  4. Have a taste and determine if it needs more dressing. Once you approve, serve and enjoy !
 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My site is focused on Japanese cuisine, hydroponic gardening, and points travel. First time here? Learn more about me.

If you like Japanese food and want to learn how to make it, I'm in the process of developing an online course with a planned launch date of December 1, 2017. For details, read what I have planned!!

   

2 thoughts on “Massaged Kale with Slivered Almonds and Lemon-Garlic-Olive Oil

  • January 23, 2017 at 1:51 am
    Permalink

    Sounds delicious – my kale is currently growing, almost ready to eat, shall definitely try this!

    Reply

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