Madison And Elenas Kale Salad Recipes

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.

Steps:

• De-stem the kale from the thickest, toughest stems; rinse and massage. Chop the kale by handfuls into desired consistency - finer is better. Put into salad bowl. Pour pear slices, bread crumbs, parmesan, and nuts on top. Whisk salad dressing ingredients together in smaller bowl; proportions of ingredients are to taste, adjust as desired. Pour dressing on salad and mix well. Serve.