Sometimes it just works. A pretty good recipe gradually transforms into a great one, and after a few hit potlucks, it has a regular seat at every holiday meal and sports event — an unspoken hope that just maybe the Knicks will win this year.
This kale salad is one of those simple, addictive dishes. It was inspired by a recipe that a friend shared from Epicurious magazine, but we’ve pared it down some, added some, and learned from our mistakes, and over the years this little bowl of greens has grown up to become a respectable side dish any auntie would be proud of.
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Ingredients
2 bunches common curly kale
1/3 cup roughly chopped almonds
3/4 cup finely shredded, high-quality Pecorino cheese (Parmesan is OK too, but we prefer Pecorino)
- Dressing:
3-1/2 tablespoons lemon juice
1/4 teaspoon salt plus a pinch for almonds
cracked pepper to taste
1 tablespoon minced shallot
1 clove garlic, minced or grated
2 tablespoons Dijon-style mustard
1/2 cup olive oil, plus 1 tablespoon for almonds
Directions
- Remove stems from kale, rinse in cold water and dry.
- Combine shallot, mustard, lemon juice, salt, pepper and garlic and let flavors blend.
- Heat a skillet over medium-low heat. Add 1 tablespoon olive oil and chopped almonds and cook, stirring frequently, for about 10-15 minutes or until the nuts are fragrant and just begin to darken. Lay them on a paper towel–lined plate and sprinkle with salt.
- Gradually whisk remaining olive oil into the dressing mixture.
- Place kale in a large bowl. With clean hands, tear into pieces and massage kale leaves (alternate between gently squeezing the kale in big bunches and rubbing the leaves with your fingers) for about 10-15 seconds to break up the tough fibers. Overdoing it will wilt your kale, so don’t go nuts.
- Toss greens with toasted almonds, dressing and cheese. Taste and add a sprinkle of salt if needed, and serve. Dressing can be made ahead of time, and lasts for about 3-4 days in the fridge.
TIME: 30 MINS. YIELDS 6-8 SERVINGS
Recipe adapted from Epicurious magazine.
