A lemony kale salad that’s “a jolt to my taste buds”

Five stars and over 6,000 reviews later, this lemon-garlic kale salad is still going strong.

View in browser|nytimes.com Continue reading the main story January 5, 2024 Craig Lee for The New York Times A five-star kale salad to make your own By Sam Sifton Good morning. I took a few days off and went down to Florida to visit family. We ate like royals. There was bo ssam for Christmas Eve and ham for dinner the next day. One night led to barbecue shrimp straight from the boat, another to grouper fish tacos from a similar vessel. There was lunchtime banh mi from the new Pho 80 in Naples, then exceptional doubles from Dru's West-Indian Roti Shop in Fort Myers. Also a couple of subs from Publix (pretty good) and plenty of ice cream from Royal Scoop (even better). And more ham — that ham'll be going for a month, I bet — and a pile of leftover bo ssam shredded into quesadillas before the airport and home. Time for salad! There's none better than Julia Moskin's snappy lemon-garlic kale salad (above). It's simple as kindergarten math: The greens are dressed in olive oil, lemon juice, garlic and salt, then tossed with sliced almonds and a shower of Parmesan. I tend to gild the lily, of course, adding dried cranberries and plump raisins, butter-toasted croutons, and some cubes of Port Salut cheese. Make it your own, and make it this weekend. Featured Recipe Lemon-Garlic Kale Salad View Recipe → I'll follow it up with more cooking on Saturday. I like the idea of Genevieve Ko's new recipe for energy bars, dense with nuts and dried fruit and just a bit of batter to hold everything together. That could be lunch. And I love the idea of Connie Chung's recipe for ginger-scallion steamed fish for dinner. Chung uses salmon, but if there's tautog at the market I'm going to use that instead. You can follow her lead, or use any firm-fleshed fish that appeals. Overnight oats for breakfast on Sunday? Yes, please. Followed by a pepperoncini tuna salad sandwich for lunch and what Tamar Adler calls health soup for dinner, with rice noodles stirred into the broth at the end. (The recipe yields a lot of soup. It freezes excellently, though, which will pay dividends at some point this winter.) Thousands and thousands more recipes are waiting for you on New York Times Cooking, including this excellent one from Samantha Seneviratne for banana pancakes. You do, yes, need a subscription to read them. Subscriptions make this whole endeavor possible. So, please, if you haven't done so already, I hope that you will consider subscribing today. Thanks. If you find yourself in a standoff with our technology, please reach out for help. We're standing by at cookingcare@nytimes.com. Someone will get back to you. Or if you'd like to complain, say hello or offer the team a compliment, you can write to me: foodeditor@nytimes.com. I cannot respond to every letter. But I read every one I get. Now, it's nothing to do with recipes or eating, but I was down a rabbit hole and came across an amazing essay about Lenny Bruce, written by Albert Goldman for The New York Times in 1971. Read that. Also: Lisa Miller in New York Magazine, on the heartbreaking life and death of Jordan Neely. One more: my colleague Alexis Soloski's bracing new novel, "Here in the Dark," about a young theater critic (who is nothing like Alexis!) caught up in a dangerous psychological game. Finally, there was skiing on the television the other day, a triple-digit channel playing a repeat of Mikaela Shiffrin dominating a slalom race in Killington, Vt., back in November. A reaction shot panned over the mountainside crowd and focused on a sign held up by one of the fans. It was Shiffrin's mantra, handed down by her father, Jeff, who died in 2020. "Be nice," the sign read. "Think first. Have fun." I don't generally fool with resolutions, but I like the idea of that one. Won't you give it a try? And I'll see you on Sunday. Continue reading the main story ADVERTISEMENT Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. Ginger-Scallion Steamed Fish Recipe from Connie Chung Adapted by Ali Slagle 25 minutes Makes 4 servings David Malosh for The New York Times. Food stylist: Simon Andrews. Pepperoncini Tuna Salad By Eric Kim 10 minutes Makes 2 servings Karsten Moran for The New York Times Health Soup By Tamar Adler 30 minutes Makes 6 to 8 servings Johnny Miller for The New York Times. Food Stylist: Sue Li. Banana Pancakes By Samantha Seneviratne 20 minutes Makes 4 servings Armando Rafael for The New York Times. Food Stylist: Monica Pierini. Energy Bars By Genevieve Ko 1 1/2 hours Makes 10 bars Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Continue reading the main story ADVERTISEMENT Continue reading the main story Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018