Nyt Cooking Kale Salad

It should all appear shiny.

Nyt cooking kale salad. In a small bowl or glass measuring cup whisk together the following 3 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil 2-3 cloves minced garlic pinch of sea salt pinch of freshly ground black pepper and a pinch or more to taste of red pepper flakes. Like I did on a recent ice cream cake please consider this a tale of two recipes one thats bare bones add the raisins walnuts and crumbs without the extra prep and one if youd like to get a little more depth from eachBoth work but the slightly longer prep toasting the nuts the crumbs in olive oil plumping the raisins etc really. Autumn Kale Salad with Fennel Honeycrisp and Goat Cheese.

In a large bowl add the kale and the dressing. Continue to whisk while streaming in the olive oil. Using your hands massage the kale until slightly softened.

Toss to coat and season to taste with salt and pepper. Saved by NYT Cooking. As with any sturdy greens the raw sprouts benefit from marinating in the dressing which uses fresh lemon juice and salt as tenderizers.

Lemon-Garlic Kale Salad Recipe. Heres a snappy fresh side dish or a light supper. You should have 4 to 5 cups.

Whisk together the lemon juice salt garlic and olive oil. Slice kale including ribs into 34-inch-wide ribbons. Add seasoning to taste.

To make the vinaigrette whisk together olive oil apple cider vinegar lemon juice lemon zest and sugar in a small bowl. Kale salad goes tropical with creamy avocado ripe mango toasted coconut and a tangy lime-honey vinaigrette. Cover the pot and cook on medium-low stirring every few minutes until the kale is soft about 30 minutes.