Lemon Garlic Kale Salad


1 cup sliced almonds
1/3 cup freshly squeezed lemon juice
Kosher salt
1 cup olive oil
4 cloves garlic crushed with the flat side of a knife, peeled and left whole
10 oz. chopped kale leaves, thick stems removed (I estimate)
1 cup parmesan cheese

toast almonds until golden brown and fragrant. Set aside to cool.
In a bowl, combine lemon juice and 1 tsp salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
Cut kale into thin ribbons.
Place kale in a bowl. Sprinkle surface with almonds and then cheese. Remove and discard garlic cloves from dressing. Pour half of dressing over kale and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly.