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  1. #11


    We made a practice meal last night.... the spinach gratin was a hit!

    The lemon garlic kale salad was subscription only from ny times, so internet searching led me to martha stewarts broccoli and chickpea salad.... which was okay, but Im going to search a little more for kale and lemon.

    Sweet and sour green beans sound good! I will try it next week!
    Homeschooling DS13, DS6.


    My spelling was fine, then my brain left me.

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  3. #12
    Senior Member Arrived RTB's Avatar
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    Feb 2012


    Here is the NY Times salad recipe . . .

    2 cups sliced almonds
    1/3 cup fresh squeezed lemon juice
    kosher salt
    1 1/2 cups olive oil
    4 cloves garlic crushed flat with a knife, peeled and left whole
    10-12 ounces washed and dried kale leaves (stems removed, weight after trimming)
    1 1/2 cups fresh grated Parmesan

    Toast the almonds until golden brown then cool. Combine lemon juice, a teaspoon salt and whisk in olive oil add garlic and let steep. Cut the kale into thin ribbons.

    When ready to serve, remove the garlic from the dressing. In a bowl add kale, almonds, Parmesan and top with dressing to taste. Serve w/i an hour

    My two cents - I change the ratio of lemon to oil because I think it is way too oily, and could use more acid. I don't toast the almonds, because I'm lazy. I usually use Lacinato kale. I also like to let this salad hang out with the dressing for 20 minutes or so to soften the kale a little bit. You could make the whole thing the day before and just not dress it until dinner.
    Last edited by RTB; 10-19-2018 at 05:18 PM. Reason: thoughts
    DS 15, DD 13
    Year 9

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