This delicious salad is adapted from one by Chef David Myers (Hinoki and the Bird, Los Angeles). His Kale Salad with Toasted Almonds & Pecorino Romano was originally written for bunched kale.
Make the kale chips: Preheat oven to 350 degrees F. Toss a large handful of the baby kale leaves with 1 tablespoon of the olive oil. Add a little more, if necessary, to coat the leaves lightly. Sprinkle lightly with salt. Spread on a cookie sheet and bake for 10 minutes, or until the leaves are crispy. Set aside.
Make the vinaigrette: In a small bowl, whisk the shallots together with the mustard, vinegar, honey, Worcestershire and lemon juice. Whisk in the olive oil and season with salt to taste.
Assemble the salad: In a large bowl, toss the remaining kale with enough dressing to coat the leaves well. Toss in the almonds and cheese. Season with salt to taste. Divide the salad between 4 plates and top each with kale chips. Serve immediately.
Per serving: 550 Calories, Fat 55 grams, Cholesterol 15 mg, Sodium 310 mg, Carbohydrates 9 grams, Fiber 3 grams, Sugars 3 grams, Protein 10 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 10%, Vitamin C 50%, Calcium 30%, Iron 8%.