Carolyn’s Kale Salad Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			1 cup smoked Almonds or roasted Hazelnuts, chopped 1/2 cup freshly squeezed lemon juice (from 2 to 4 lemons) 1/2 cups extra-virgin olive oil 4 cloves garlic, crushed Kosher salt 4 cloves garlic, crushed 1 large bunch washed and dried kale leaves, thick stems removed. 1 large bunch parsley. Cleaned remove small stem 1 large bunch cilantro. Cleaned remove small stem( optional) 1 jalapeno chopped very fine (optional) 2 large fennel bulbs (optional) 2 med Firm avocados- dice in bite size pieces 1 cup freshly grated Romano Cheese (more or less to taste)
			In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep. (I use my vita mixer and blend everything) Working in batches, cut the kale, parsley and cilantro into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.) (I also use a scissors to chop this) Chop fennel in small pieces (if adding). Place chopped kale mixture, fennel, jalapeno and avocado in a very large bowl. Add nuts and then with cheese. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.