Genius Kale Salad. #yum.

So much Kale and so little time !

This is a great way to do joosh up those green leaves into something yum.
Adulterated from the fabulous food blog called 101 cookbooks

You need for you and George Clooney or for 25 models:

½ cup or 70 g asparagus ( or squash)
1 bunch kale ribs removed, leaves finely sliced, about 2 1/2 cups
1/4 cup / 35 g almonds, cut roughly in half
1/4 cup / 35 g crumbled or finely chopped good, aged cheddar
Fresh lemon juice
Pecorino or any other hard cheese, for shaving
Extra-virgin olive oil
Salt and freshly ground pepper

•    Slip into Dior dungarees
•    Hop into Hermes heels.
•    Guzzle bottle of wine.
•    Preheat the oven to 425F / 220C.
•    Line a baking sheet with parchment paper.
•    Toss the squash cubes or asparagus in just enough oil to coat and season with salt and pepper.
•    Spread on the baking sheet, leaving space between each piece. Thigh gap situation.
•    Roast in the oven until tender and caramelized and sweet as George Clooney. Probably take 30-40 minutes, tossing with a spatula every 10 to 15 minutes. Toss the asparagus not George with spatula.
•    Toast the almonds on a baking sheet in the same oven until they start to smell nutty , tossing once, about 10 minutes. Let cool.
•    In a large mixing bowl, toss the kale with the almonds, cheddar and asparagus.
•    Season to taste with lemon juice and olive oil (using about 1 tablespoon lemon juice and 2 tablespoons oil).
•    Season to taste with salt and pepper.  Salt  is the difference between a good salad and an average one.
•    Throw salad onto chic white platter.
•    Accessorise with shaved Pecorino cheese.
•    Serve with chilled wine and crunchy bread.