⅓ cup freshly squeezed lemon juice (about 2 to 4 lemons)
1½ cups extra-virgin olive oil
4 cloves garlic, crushed, peeled and left whole
10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
1½ cups freshly grated or ¾ cup sliced Parmesan (optional)
In a skillet or toaster oven, toast almonds until golden brown and fragrant.
In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to marinate and let the flavors combine.
Working in batches, cut the kale into thin ribbons, slice into ¼-inch-thick pieces. The Kale should look like a type of slaw.
Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. add more dressing or salt as needed, tossing to coat thoroughly. Serve within 1 hour.
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