Kale Salad

Ingredients

• 0.5 cup sliced almonds – toasted
• 3 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic – finely grated
• 0.75 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 0.25 cup extra-virgin olive oil
• 10 ounces lacinato kale – stems removed, very thinly sliced
• 1.5 ounces Parmesan cheese – shaved

Instructions

1. Toast the sliced almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 4–6 minutes. Transfer to a plate to cool.
2. In a large bowl, whisk together the lemon juice, Dijon mustard, honey, garlic, kosher salt, and black pepper. Slowly stream in the olive oil while whisking until the dressing is glossy and emulsified.
3. Add the sliced kale to the bowl. Pour in half of the dressing and massage the kale with clean hands until the leaves darken and soften, 1–2 minutes. Let stand 10 minutes.
4. Add the remaining dressing and toss until the kale is evenly coated.
5. Fold in the shaved Parmesan and toasted almonds. Toss gently and serve right away, or hold up to 30 minutes before serving.