True Food Kitchen’s Kale Salad Recipe by: thefarmersdaughterok.com Servings: 4 Ingredients: ▪ 1 bunch Lacinato Kale (ribs removed, and leaves torn into small bite sized pieces) ▪ juice of one lemon ▪ 3-4 tbsp. extra-virgin olive oil ▪ 1 large garlic clove (or 2 small), mashed and chopped ▪ pinch of salt ▪ pinch of red pepper flakes ▪ 2/3 cup finely grated parmesan (plus a little more for garnish) ▪ 1/3 cup slivered almonds Preparation Instructions: In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and red pepper flakes. Set aside. In a salad bowl, add your greens. Pour your dressing over the kale to coat - I usually use about 3/4 of the mixture. True Food Kitchen’s Kale Salad Recipe by: thefarmersdaughterok.com Servings: 4 Toss the kale until all the leaves have a nice coat on them. Let the mixture sit at room temperature for 10 - 30 min. Time for a taste test. If it needs more dressing, I add it here. A lot of times, I'll squeeze a little more lemon over the top. Add your grated cheese and almonds, toss again. If you want a pretty presentation, garnish with cheese shavings. Cover any leftovers and refrigerate for up to 2 days. The great thing about this salad is it gets even better overnight! Because kale is so fibrous, it doesn't get soggy like most greens.
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True Food Kitchen’s Kale Salad Recipe by: thefarmersdaughterok.com
Servings: 4
Ingredients: ▪ 1 bunch Lacinato Kale (ribs removed, and leaves
torn into small bite sized pieces) ▪ juice of one lemon ▪ 3-4 tbsp. extra-virgin olive oil ▪ 1 large garlic clove (or 2 small), mashed and chopped ▪ pinch of salt ▪ pinch of red pepper flakes ▪ 2/3 cup finely grated parmesan (plus a little more for garnish) ▪ 1/3 cup slivered almonds
Preparation Instructions: In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and red pepper flakes. Set aside. In a salad bowl, add your greens. Pour your dressing over the kale to coat - I usually use about 3/4 of the mixture.
True Food Kitchen’s Kale Salad Recipe by: thefarmersdaughterok.com
Servings: 4 Toss the kale until all the leaves have a nice coat on them. Let the mixture sit at room temperature for 10 - 30 min. Time for a taste test. If it needs more dressing, I add it here. A lot of times, I'll squeeze a little more lemon over the top. Add your grated cheese and almonds, toss again. If you want a pretty presentation, garnish with cheese shavings. Cover any leftovers and refrigerate for up to 2 days. The great thing about this salad is it gets even better overnight! Because kale is so fibrous, it doesn't get soggy like most greens.
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