Kale Salad
Kale with its dark green intensity peaks in fall and winter. Rich in antioxidants, vitamin C, vitamin K and beta-cartonene and loaded with macro-nutrients and a variety of beneficial compounds.
Kale’s versatile nutty, earthy flavor married with warm toasted Almonds and creamy Parmesan Cheese make this Salad an excellent choice for everyday meals as well as a festive crowd-pleaser.
Organic Ingredients, serves 4
Approx. 6 Cups Kale, both Curly and Dino varieties work well
1 Cup Slivered Almonds
1/2 Cup Grated Parmesan
1 Garlic Clove
Juice of 1/2 a Lemon
1/2 Cup Extra Virgin Olive Oil
1/2 Tsp. Celtic Sea Salt
Cracked Black Pepper, to taste
Peel and finely grate Garlic into a cup or bowl. Add Lemon Juice and leave to macerate for a few minutes. Add Olive Oil and Salt and mix well.
Wash Kale and chop into bite size pieces, removing and discarding stem.
Toast Almonds in a small pan, stove top, with a little bit of Olive Oil until nicely toasted but not burnt.
Toss Kale, Toasted Almonds, Parmesan and Dressing in a salad bowl. Mix well making sure every Kale leaf is nicely dressed. Finish with Black Pepper and more Parmesan if you like.
