Kingside Kale Salad

Once hard to find, kale  is now everywhere! It is in abundance in every supermarket, fruit stands, and local farmer markets. Kale's versatility has added to its popularity. It can be enjoyed  in soups, pastas, smoothies, chips,  and salads. Kingside Kale Salad celebrates kale by enhancing it with a wonderful  combination of exciting flavors  which blend beautifully together. Easy to put together, delicious, and good for you, this salad will become a favorite addition to any meal.

                                                            Kingside Kale Salad
                                                                  Adapted from
                                                           Season with Authority
                                                                   Marc Murphy

Ingredients

1/4 cup slivered almonds
2 bunches Tuscan kale  (also
   called lacinato, calvolo nero, or
   dinosaur kale)
1/2 cup Castelvetrano olives,
   pitted and chopped
1 shallot, minced
Juice of 1/2 lemon, plus more
   as needed
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
4 tablespoons  (4 ounces)
   fresh goat cheese, crumbled

1. In a small dry skillet, toast the almonds over low heat, shaking the pan occasionally, until golden brown and fragrant, 5 to 6. Transfer the almonds to a small plate.

2. Trim the bottom 2 inches off the kale stems and discard. Cut the kale, including the ribs, into 3/4-inch wide ribbons (you should have 8 to 10 cups) and place in a large bowl. Add the toasted almonds, olives, shallot, lemon juice,  and salt and pepper to taste, and drizzle lightly with olive oil. Toss everything to combine. Taste and adjust the seasonings, adding more lemon juice if desired. Divide the salad among four bowls, top each portion with 1 tablespoon of the goat cheese and serve.

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