| Preparation time | 10 min |
| Cooking Time | 10 min |
| Ready In | 20 min |
| Level of Difficulty | Very Easy |
| Servings | 2 |
Ingredients
For the Salad:1 bunch lacinato kale, sliced to very thin ribbonsFine sea saltFor the warm vinaigrette:¼ cup extra virgin olive oil4 cloves garlic, coarsely chopped⅓ cup golden raisinsJuice and zest of half a lemonSalt and freshly ground black pepperFor the top:⅓ cup coarsely toasted almondsSeveral shavings of good quality Parmesan
Directions
- Place kale ribbons into a serving bowl. Sprinkle with a generous pinch of fine sea salt. Massage salt into kale by squeezing it in fistfuls and then rubbing it between your fingers, until it turns a darker shade of green and has a softer texture - just a minute or two. Set aside.
- Heat a skillet over medium heat. Add olive oil and garlic. Cook and stir until garlic is fragrant and softened, but not browned. Adjust the heat as necessary.
- Add golden raisins to garlic in skillet; cook and stir until raisins have plumped and softened, about 15 seconds. Add lemon juice and zest, stir to combine.
- Remove from heat; add salt and freshly ground black pepper to taste.
- Drizzle warm vinaigrette evenly over kale; toss to coat.
- Sprinkle salad with toasted almonds and Parmesan cheese shavings. Serve.