5 kale salad parmesan almonds Recipes

kale, almonds, avocado, pear, black beans, olive oil, red wine vinegar, salt, parmesan cheese

extra-virgin olive oil, zest and juice of 1 medium lemon, sliced kale, shredded parmesan cheese, roughly chopped candied almonds, honeycrisp apple, kosher salt, pepper, ichimi togarashi

juice from 3 lemons and grated zest from 1 lemon, extra-virgin olive oil, shallot minced, anchovy fillet minced, parmesan cheese shredded, basil leaves cut in thin strips, sea salt/finely ground pepper, quinoa, head romaine heart chopped, head green kale chopped, almonds toasted, golden raisins, parmesan cheese shredded, lemon vinaigrette, sea salt/freshly ground black pepper

eggs, all-purpose flour, fine sea salt, freshly ground black pepper, panko (japanese bread crumbs), blanched whole almonds, finely ground, grated parmesan (about 1 oz), mixed baby greens such as arugula , beet shoots, kale, and spinach, mixed fresh herbs such as chervil , chives, parsley, tarragon, and thyme, coarsely chopped, apricots, pitted and cut into 1/2-inch dice, shelled raw unsalted pistachios (not dyed red), toasted, vegetable oil for frying, lemon vinaigrette