Kale Salad¶

Adapted from Epicurious
Serves 4 to 6

Ingredients

• Juice of ½ lemon
• Splash of vinegar (optional)
• ½ shallot, chopped
• 1 teaspoon honey
• ½ teaspoon kosher salt
• ¼ teaspoon red pepper flakes
• 2 bunches tuscan kale, stems removed, leaves shredded or finely chopped
• 2 tablespoons extra-virgin olive oil
• ⅓ cup sliced almonds
• ½ cup dried cranberries (or substitute dates, figs, fresh pomegranate seeds, etc.)
• 2 ½ ounces Parmesan, grated

Directions

In a bowl, whisk juice, vinegar (if using), shallot, honey, salt,pepper flakes, and oil. Add kale; toss well. Let sit 20 minutes. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, fruit and Parmesan to kale. Refrigerate for up to 1 day, or serve immediately.