Kale Salad with Iberico Ham, Ricotta, Asparagus and Hazelnuts

Perfect for a refreshing lunch or dinner, this kale salad takes on some delicious toppings, especially the rich, melt-in-your-mouth flavor of Iberico ham.
By Jess Lacey

kale-salad

This is a salad for people who like denial. You can tell yourself you’re having a salad, and being healthy, if you just ignore all the deliciously unhealthy things on top.It’s pretty easy to assemble, the only bit of effort being that you have to massage the kale, which seems like a sick joke after a long day at work. What’s next, having to give your carrots a manicure? But then, of course kale is high maintenance. It’s the hipster of the green leafy veg world. If kale was sentient, it would reassure itself that it was organic and locally grown while downing a flat white and listening to The National. You could make this with any kind of salad leaf really, it doesn’t have to be such a highly strung one.

I was sent some beautiful Iberico ham which was just perfect for this salad. It’s inspired by one I had for lunch on a rare sunny day at the Drury Buildings a while back, and is perfect as a light lunch or dinner.

Kale Salad with Iberico Ham, Ricotta, Asparagus and Hazelnuts
 
Perfect for a refreshing lunch or dinner, this kale salad takes on some delicious toppings, especially the rich, melt-in-your-mouth flavor of Iberico ham.
Author:
Recipe Type: Main, Side
Serves: 2
Ingredients
  • 1 bunch of kale (curly or otherwise)
  • 4 slices Iberico ham
  • 3-4 tablespoons of ricotta
  • 1 bunch asparagus
  • 50g hazelnuts, chopped
  • 1 quantity of Secret salad dressing
  • Olive oil
Instructions
  1. Trim the kale leaves from the stalks and roughly chop.
  2. Massage with olive oil and a little bit of salt for a couple of minutes until dark and soft.
  3. Chop the asparagus into 1inch pieces and blanch in salted boiling water for 1-2 minutes until softened.
  4. Refresh the asparagus with cold water.
  5. Dress the kale leaves.
  6. Tear the Iberico into small pieces.
  7. Top the dress salad leaves with the asparagus, little balls of ricotta, asparagus and the hazelnuts.
  8. Serve immediately.

 


Jess Lacey

Jess Lacey is an Irish food blogger and soon to be lawyer. She has found a home in London, Dublin, Leiden, Melbourne and Aarhus. After a brief foray into the world of Michelin starred cooking, she decided to keep cooking and food as relationships based purely on passion rather than income. She travels frequently, and justifies this by writing about it. More of her musings and recipes are available on her blog, Canal Cook.

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