Wash and dry a good sized bunch of fresh garden-grown kale & cut into ribbons. (It is best to avoid the thick and tough central rib of kale leaves — strip this from the kale before chopping).
This can be prepared in advance and stored in the fridge without dressing.
Mix fresh squeezed lemon juice from 2 to 4 lemons with a generous pinch of sea saltand then whisk in olive oil (approximately 1 cup) and add 4 cloves garlic, crushed and then left roughly chopped in half (almost whole). When combined set aside to steep and for the flavours to deepen.
When you’re ready to combine this remove the garlic pieces adn drizzle half the dressing over the kale and toss well to coat. Taste and add more dressing if required.
You can add roasted almonds to the salad, and shavings of parmesan, if desired.
Yum! A delicious allotment alternative to coleslaw.
A warm/cold alternative is to lightly saute the garlic pieces and add warm to the salad.