Johns Home Style Kale Salad Recipes

Steps:

• 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. 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.

Steps:

• In a small bowl, whisk the first 5 ingredients. Place kale in a large bowl. Drizzle with dressing; toss to coat. Top with remaining ingredients.

Steps:

• Place kale in a large bowl. With clean hands, massage kale until leaves become soft and darkened, 2-3 minutes; stir in apple., In a small bowl, whisk oil, lemon juice, salt and pepper until blended. Drizzle over salad; toss to coat. Sprinkle with cheese and pumpkin seeds.

Steps:

• Whisk olive oil and garlic together in a bowl; let rest until flavors blend, at least 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Spread bread strips out onto a baking sheet and season with black pepper.
• Bake bread in the preheated oven until toasted, about 5 minutes.
• Combine kale leaves, toasted bread, Romano cheese, and tomatoes in a large bowl. Pour olive oil mixture and lemon juice over the top; toss to coat completely.