Serving Size:3/4 cup salad and 1 tablespoon dressing each
Start to Finish:45 mins
Crunchy Kale Salad with Creamy Tomato-Garlic Dressing
Prepare Creamy Tomato-Garlic Dressing. For salad in a large bowl combine kale, olive oil, and salt. Using clean hands rub and knead the oil and salt into the kale for about 2 minutes or until kale is softened and the volume is nearly half. Divide salad among six serving plates. Top with sweet pepper strips and almonds. Drizzle each salad with 1 tablespoon of the dressing. Store remaining dressing in an airtight container in the refrigerator for up to one week. Use on steamed or grilled vegetables or other salads.
Creamy Tomato-Garlic Dressing
Preheat oven to 425 degrees F. Peel away the dry outer layers of skin from head of garlic, leaving skins and cloves intact. Cut off the pointed top portion (about 1/4 inch), leaving bulb intact but exposing the individual cloves. Place the garlic head, cut side up, in a custard cup. Drizzle with 1/2 teaspoon of the olive oil. Cover with foil and bake for 25 to 35 minutes or until cloves feel soft when pressed. Set aside just until cool enough to handle.
Meanwhile, in a small bowl combine the boiling water and snipped tomatoes. Cover and let stand for 10 minutes. Pour undrained tomato mixture into a blender. Squeeze garlic cloves from the peels and add to blender. Add the remaining 2 1/2 teaspoons olive oil, the buttermilk, lemon peel, lemon juice, salt, and pepper. Cover and blend until smooth, scraping sides of blender as necessary. Makes about 1 1/4 cups dressing.