This is the kale salad to beat all others. Made with lacinato kale, jarred artichokes, sun dried tomatoes, shaves of good parmesan cheese and a sprinkle of toasted almonds. The key to this recipe is the creamy, tangy kale salad dressing, a lush, vibrant mix of everyday ingredients.
Preheat the oven to 350° and spread the almonds in a single layer on a baking sheet. Toast for 8-9 minutes, stirring once until the notes are lightly toasted and fragrant. Remove from the oven and set aside.
Slice the tough stem from the center of the lacinato kale and discard. Chop the kale into ¼-½" slices and transfer to a salad bowl.
Add the kale salad dressing to the greens and toss well to coat. Set aside to rest for 15-30 minutes.
Drain the artichokes and sun-dried tomatoes in a mesh strainer and pat them dry with paper towels. Slice the artichokes into halves or quarters and chop the sun-dried tomatoes into ¼" slices.
Divide the kale salad among 2-4 plates (depending on how much you want and if it's a starter to a larger meal.
Top each salad with sliced artichokes and sun-dried tomatoes. Sprinkle with shaved parmesan cheese and a sprinkle of toasted almonds. Serve.
Notes
Leftover salad can be kept for 1-2 days in an airtight container in the refrigerator.Pro-tip: if you plan on having leftovers, keep the parmesan cheese and sliced almonds separate from the salad. They're best when added just before serving.