Lemon-Garlic Kale Salad

Kale cut into thin ribbons, toasted almonds and a dressing of lemon, olive oil, garlic and salt make a crunchy, tangy side dish or a light supper. A couple of bunches of market kale will cover it.

Serves 8 to 12 · 25 minutes

Ingredients

• 2 cups sliced almonds
• ⅓ cup fresh lemon juice (from 2 to 4 lemons)
• Kosher salt
• 1½ cups extra-virgin olive oil
• 4 garlic cloves, smashed, peeled and left whole
• 10 to 12 ounces kale leaves, washed, dried and thick stems removed (weight after trimming)
• 1½ cups freshly grated Parmesan (optional)

Instructions

1. Toast the almonds in a toaster oven or dry skillet until golden and fragrant. Let them cool.
2. Stir the lemon juice with a heaping teaspoon of salt in a bowl, then slowly whisk in the olive oil. Drop in the garlic cloves and let them steep.
3. Slice the kale into ribbons about ¼ inch wide: bunch a big handful of leaves together tightly and cut straight across. It doesn't need to be neat; you're aiming for something like slaw.
4. Put the kale in a very large bowl and scatter the almonds and the Parmesan, if using, over the top.
5. Lift out and discard the garlic. Pour half the dressing over the salad and toss. Taste, add more dressing and salt as needed, and toss well. Serve within an hour.

Tips

• You can slice the kale and make the dressing up to a day ahead. Refrigerate them separately.

Adapted from NYT Cooking.