Welcome to the Roots Food Group blog! Today, we're excited to share a recipe that's as nourishing as it is delicious: Lemon Garlic Kale Salad. This dish combines the fresh flavors of lemon and garlic with the hearty texture of kale, topped with crunchy almonds and optional Parmesan. Explore this vibrant salad's history, health benefits, and cultural significance.
A Brief History of Kale Salad
Kale, a member of the cabbage family, has been cultivated for over 2,000 years, but its popularity as a salad ingredient soared in the 21st century thanks to its nutritional profile and versatility. This recipe blends traditional elements like garlic and lemon dressing with the modern trend of incorporating raw greens into everyday meals.
Health Benefits
Kale is a superfood that is rich in vitamins A, K, and C and is loaded with antioxidants like quercetin and kaempferol. These have powerful heart-protective, blood pressure-lowering, anti-inflammatory, anti-viral, anti-depressant, and anti-cancer effects. Olive oil adds healthy fats and cardiovascular benefits, while almonds provide protein, fiber, and vitamin E.
Cultural Significance
Salads have long been a staple in many diets worldwide, often representing health and freshness. The use of kale in salads, especially in Western cuisine, has come to symbolize a shift towards more health-conscious eating habits. This recipe's simplicity, focusing on fresh, raw ingredients, speaks to a broader culinary movement that values nutrition and flavor.
The Recipe
Ingredients
- 2 cups sliced almonds
- 1⁄3 cup freshly squeezed lemon juice (from 2-4 lemons)
- Kosher salt
- 1 1⁄2 cups extra-virgin olive oil
- 4 cloves garlic, crushed and peeled
- 10-12 oz washed and dried kale leaves, thick stems removed
- 1 1⁄2 cups freshly grated Parmesan (optional)
Directions
Step 1: Toast the almonds in a toaster oven or skillet until golden brown and fragrant. Set aside to cool.
Step 2: Combine lemon juice and 1 heaping tsp in a bowl. Salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
Step 3: 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. These strips do not need to be precise and neat; 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.)
Step 4: Place chopped kale in a large bowl. Sprinkle the surface with almonds and then cheese, if using. Remove and discard garlic cloves from the dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt, add more as needed and toss to coat thoroughly. Serve within 1 hour.
Enjoy this Lemon Garlic Kale Salad as a standalone or vibrant side dish. Its combination of textures and flavors makes it a delightful choice for any occasion, offering a tasty way to enjoy various nutritional benefits.
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