Subj : Thanksgiving Favorites 15
To   : All
From : Dave Drum
Date : Fri Nov 14 2025 13:58:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon-Garlic Kale Salad
 Categories: Greens, Citrus, Vegetables, Nuts
      Yield: 10 servings
 
      2 c  Sliced almonds
    1/3 c  Fresh squeezed lemon juice
           Salt
  1 1/2 c  Extra-virgin olive oil
      4 cl Garlic; crushed with the
           - flat side of knife, peeled
           - and left whole
     12 oz Washed and dried kale
           - leaves; thick stems gone
           - (weight after trimming)
 
     1½ c  fresh grated Parmesan; (opt)
  
  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
  ¼-inch-thick pieces. This need not be done very
  precisely or neatly; the idea is to end up with a kind
  of slaw. (Recipe can be made up to this point 1 day
  ahead. Keep kale and dressing refrigerated separately.)
  
  Place chopped kale in a very large bowl. Sprinkle
  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.
  
  By: Julia Moskin
  
  Yield: 8 to 12 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... TV Truth:  Spinning tires on sand always screech.
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