Another ten minute salad, more or less, that is delicious and lovely to look at. Cut about 6 to 8 almonds in half and toast them in a dry skillet on medium high. With luck, you will be done with the rest of the salad by the time they are toasted in 8 minutes or so.
Supreme a grapefruit and reserve half the segments for use another time since you will only use half the grapefruit. Using your knife sweep the juice on your cutting board into a bowl. That’s about as much citrus as you need for the dressing. Clean and remove the ribs from 4 leaves of kale and slice thinly before chopping into small pieces. Add to the bowl with 1 tsp of walnut oil and about 1/2 tsp of kosher salt. Massage thoroughly. You really don’t need much oil since you are working it through the kale to soften every piece. When it is softened, place the grapefruit segments on top. The almonds are probably done, just tip them from the pan onto the top of the salad. Add a few slivers of parmesan on top, some fresh ground pepper and you’re done.
Sometimes I think you could put toasted almonds and parmesan on a 2 by 4 and it would taste good. But with fresh, hearty kale and juicy, sweet-tart grapefruit, it’s heavenly.