how many of you love to eat a good yummy salad!

Lemon-Garlic Kale Salad

INGREDIENTS

2 cups sliced almonds

1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)

Kosher salt

1 1/2 cups extra-virgin olive oil

4 cloves garlic, crushed with the flat side of a knife, peeled and left whole

10 to 12 ounces washed and dried kale leaves, thick stems removed (if using prewashed trimmed kale, buy 4 clamshell containers)

1 1/2 cups freshly grated Parmesan (optional)

PREPARATION

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.

Place chopped kale in a very large bowl. Sprinkle the 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