Raw Kale Salad with Roasted Garlic Dressing

Position a rack in the upper third of oven; preheat to 500 degrees F.

Rub off excess papery skin from garlic head without separating the cloves. Slice the tip off the head, exposing the cloves. Place the head on a piece of foil, drizzle with 1/2 tablespoon oil and wrap into a package. Place the package on the upper rack and roast until the garlic is very soft, 40 to 50 minutes. (It's OK if the garlic starts roasting as the oven preheats.)

Meanwhile, toss onion in a bowl with 1 tablespoon oil and salt. Spread on a large baking sheet. Place on the upper rack and roast, stirring once halfway through, until golden brown, about 15 minutes. Let the garlic and onion cool for 5 minutes.

Gently squeeze cloves from garlic head into a large bowl (discard skins). Whisk in soy sauce, lemon juice and the remaining 1 tablespoon oil until combined. Add kale and, with clean hands, firmly squeeze the ingredients together until the leaves break down and the volume has been reduced by about half. Add onion and toss to coat.