Lemony DinoKale Salad with Almonds & Garlic-Infused Dressing

Introduction

This vibrant, tangy salad is a versatile light supper or crisp side dish, celebrated for its bright lemon notes, crunchy textures, and aromatic garlic dressing. At its core lies Dino kale (Lacinato kale), tenderized through simple massaging, paired with toasted almonds and freshly grated Parmesan, all anchored by a dressing of lemon juice, olive oil, and garlic—simplicity at its finest.

Ingredients

For the Garlic-Infused Dressing (Prepare at least 1 hour in advance):

• ½ cup extra-virgin olive oil (adjust to taste; see pro tips)

• 4 garlic cloves, peeled and crushed (flat side of a knife)

• Kosher salt to taste

For the Salad Base:

• 1 bunch Dino kale (Lacinato kale), thoroughly washed

• ½ cup sliced almonds (or toasted pine nuts, per preference)

• 1 cup freshly grated Parmesan cheese (reduce to ½ cup for lighter versions)

• ½ cup freshly squeezed lemon juice (from 2–4 lemons)

Preparation & Instructions

Step 1: Prepare the Dino Kale

1. Remove tough center stems from the kale leaves. Stack the leaves, roll tightly like a cigar, and slice into thin strips (chiffonade style). This technique ensures even texture—each piece will be tender and bite-sized.

Step 2: Massage the Kale (Critical for Tenderness)

1. Place sliced kale in a large bowl or plastic bag. Add 1–2 tablespoons of the garlic-infused olive oil (or the full dressing base, excluding nuts/cheese).

2. Toss with a pinch of Kosher salt, then massage by hand for 2–3 minutes until the kale darkens in color and softens (volume reduces by ~⅓). For convenience, store massaged kale in the refrigerator with dressing for 30 minutes to marinate.

Step 3: Infuse Garlic Oil (Enhances Depth)

1. Combine crushed garlic cloves with olive oil in a glass jar. Let sit at room temperature for at least 1 hour (or overnight) to infuse flavors. Strain whole garlic cloves before use, or leave them for a subtle savory crunch.

Step 4: Assemble the Salad

1. In a large serving bowl, combine massaged kale, sliced almonds, and freshly grated Parmesan.

2. Whisk together strained garlic oil, lemon juice, and salt to create the dressing. Adjust with extra lemon for tang or olive oil for richness.

3. Pour dressing over the salad and toss gently to coat. Let rest 5 minutes before serving to allow flavors to meld.

Pro Tips (From User Reviews)

• Olive Oil Adjustment: Many reviewers note the original 1.5 cups (likely a typo) is excessive. Reduce to ½–¾ cup (start with ½ cup, add more to taste).

• Alternative Nuts/Cheese: Swap almonds for toasted pine nuts (Kristen). Cut Parmesan to ½ cup for lighter calories (Thyra, Sally).

• Meal Prep Magic: Combine massaged kale + dressing in a bag, store in the fridge overnight, and add nuts/cheese just before eating (Kristen).

• Kale Soaking: Soak kale in salted water for 2 hours (Santorini Boo) to soften further, then massage with dressing.

• Massage Technique: “Chiffonade” (tight rolling) + massaging releases kale’s natural sweetness, breaking down fibers for easy digestion (niL, Scott).

Reviews (Expert & Home Chef Insights)

• AP: “Favorite salad! I skip Parmesan and add chickpeas/avocado for protein.”

• Nancy: “Love the combo! Reduce olive oil to ¾ cup for balance.”

• Jane: “Add Dijon mustard/minced garlic. Use Parmesan ribbons for elegance. Massaging in a bag works!”

• Thyra Porter: “Too much olive oil (1.5 cups is a typo). Use a non-stick pan to toss with 1 TB oil; massage until soft.”

• Sally: “½ cup each of oil, lemon, parm, almonds—perfection!”

Conclusion: This salad thrives on its simplicity, versatility, and the transformative power of kale massaging, making it a staple for light meals or vibrant side dishes. Adjust ingredients to taste, and enjoy its bright, tangy crunch!