Italian inspired salad made with nutritious kale, juicy tomatoes, crunchy almonds and croutons, flavorful parmesan and it's tossed with a fresh lemon dressing.Recipe can be halved, or just make the extra and wait to add tomatoes and crouton crumbles to that extra portion and store in the fridge for a day.
Ready in: 20minutes
1/4cupfresh lemon juice
1 1/2tspdijon mustard
1/2tspfreshly ground black pepper
1tsp mincedgarlic(1 clove)
1lb.kale(about 2 large bunches)
1cupunsalted slivered almonds,toasted
3/4cup (3 oz)finely grated parmesan*
1 1/2cupsgrape tomatoes,halved
In a mixing bowl whisk together olive oil, lemon juice, dijon mustard, honey, salt, pepper and garlic. Transfer to fridge while preparing remaining salad ingredients.
Remove kale leaves from thick ribs (you can pull and run along the rib to tear off or cut off). Rinse under water to clean then working in batches run through a salad spinner to dry well.
Working in batches transfer a few handfuls to cutting board, bunch kale together and thinly slice.
Transfer kale to a very large bowl. Add almonds, parmesan and tomatoes.
Whisk dressing again then pour over salad. Toss well to evenly coat.
Serve within a few hours and finish with croutons just before serving (you can lightly toss them into salad if desired).
*To grate parmesan I buy a whole wedge or Parmigiano Reggiano, cut the rind off (reserve for soups or sauces). Cut into chunks about 1 inch or so then add to a food processor. Cover and process for a few minutes to a finely grate.
Another option is to use 1 cup finely shredded parmesan cheese.