Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing
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| Serves | 2 to 4 people as main meal or appetiser |
| Prep time | 10 minutes |
| Meal type | Appetizer, Lunch, Main Dish, Salad, Side Dish, Snack, Starter |
| Misc | Gourmet, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Casual Party, Christmas, Easter, Formal Party, Valentines day |
| Region | Spanish |
| By author | Karen S Burns-Booth |
A rustic and very tasty kale salad with chorizo, almonds and Manchego cheese; the salad is brought together with a final Spanish flourish in the form of some sherry salad dressing. This salad is best served warm, but it can also be served cold if you wish.
Ingredients
- 1 tablespoon olive oil
- 200g chopped curly kale
- 2 cloves garlic (peeled and finely chopped)
- 50g sliced chorizo (I used Joselito sliced chorizo)
- 50g amonds (toasted in a dry pan for a few minutes to brown them slightly)
- Manchego cheese (shaved to garnish the salad)
- salt and black pepper (to taste)
Sherry Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon of dry Fino sherry
- 1 tablespoon sherry vinegar
- 1/2 teaspoon Dijon mustard
Note
A rustic and very tasty kale salad with chorizo, almonds and Manchego cheese; the salad is brought together with a final Spanish flourish in the form of some sherry salad dressing. This salad is best served warm, but it can also be served cold if you wish. Perfect for picnics, as once the kale is cooked the salad travels well, just make sure you dress it JUST before serving it to keep the leaves crunchy.
Directions
| Step 1 | Heat a large wok or saute pan over a high heat and add the olive oil; heat until the oil is hot and then turn the heat down to low. Add the garlic and chopped curly kale, place a lid on the pan and cook for 3 to 5 minutes, moving the pan around all the time to toss the ingredients inside. |
| Step 2 | Take the lid off and test the kale after 5 minutes; it should be soft (cooked) but still retain a crunch. Continue to cook with the lid off until the kale is cooked to your liking. Season to taste with salt and lots of freshly ground black pepper and share between 2 (main meal) or 4 (starter) plates. |
| Step 3 | Arrange the chorizo slices over the top then scatter the toasted (pan-fried) almonds over the top and dress with the sherry dressing. Finish off by adding some shavings of Manchego cheese, or Parmesan cheese if you prefer. |
| Step 4 | Sherry Dressing: Place all of the dressing ingredients in a jar or bottle and shake vigorously, so it is amalgamated. Shake again before pouring over the salad. |
