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.
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.
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