Author Notes
This is the best kale salad I have ever tasted: savory, sweet, garlicky and crunchy, I can't think of a better way to end the work day, or perhaps start the weekend. —tingroo
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Ingredients
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2
cloves garlic, minced
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2 tablespoons
good quality olive oil
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1 pinch
sea salt
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1 tablespoon
lemon juice (about 1/2 a lemon)
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1
bundle of curly kale
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1/2 cup
chopped walnuts
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1/4 cup
plump, dried cranberries
Directions
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To make the dressing, whisk together garlic, olive oil, sea salt and lemon juice till emulsified. Alternatively you could use a food processor, but I found whisking worked out just fine.
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Combine the remaining ingredients in a large bowl, pour over dressing, and toss well to combine. Allow salad to rest in the fridge for about 10-15 minutes before digging in – this allows the kale to “relax” and take in the flavors.
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