I was in Barcelona when I had kale for the first time with Iberico ham. It was at a tapas bar near La Boqueria, and the waiter brought out a bowl of dark, massaged kale with torn pieces of ham, little balls of ricotta, blanched asparagus, and whole hazelnuts. The dressing was something I could not identify and they called it their secret.
This recipe skips the mystery dressing and uses olive oil plus whatever your own secret salad dressing is. The technique matters more than the dressing: massage the kale with olive oil and salt until the leaves turn dark and soft. Two minutes of kneading. Raw kale without this step is tough and bitter. I make this at least twice a month now, usually when asparagus is still around.
Tips for Making Kale Salad with Iberico Ham
Massage the kale
Trim the leaves from the stalks, chop roughly, and put them in a bowl with olive oil and a pinch of salt. Squeeze and knead with your hands for a full two minutes.
The leaves darken, shrink, and become silky. If they still feel tough and papery, keep going. Under-massaged kale does not absorb dressing and is unpleasant to chew.
Blanch the asparagus briefly
One to two minutes in salted boiling water, then immediately into cold water to stop the cooking. The asparagus should be bright green and still crisp.
Cut into one-inch pieces after blanching. This makes them easier to eat in a fork-full with the kale and ham.
Kale Salad with Iberico Ham, Ricotta, Asparagus and Hazelnuts
- Total Time: 17 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Crisp kale gets a flavor boost from salty Iberico ham, creamy ricotta, and crunchy hazelnuts. A perfect light lunch or dinner.
Ingredients
- 1 bunch kale
- 4 slices Iberico ham
- 3-4 tbsp ricotta
- 1 bunch asparagus
- 2 oz (50 g) hazelnuts
- 1 quantity Secret salad dressing
- Olive oil
Instructions
- Trim the kale leaves from the stalks and roughly chop. Massage with olive oil and a little bit of salt for a couple of minutes until dark and soft.
- Chop the asparagus into 1-inch pieces and blanch in salted boiling water for 1-2 minutes until softened. Refresh the asparagus with cold water.
- Dress the kale leaves.
- Tear the Iberico into small pieces.
- Top the dressed salad leaves with the asparagus, small balls of ricotta, asparagus, and hazelnuts.
- Serve immediately.
Notes
- For a milder kale flavor, massage the leaves with olive oil for longer (up to 5 minutes).
- Substitute prosciutto or pancetta for the Iberico ham if needed, but be mindful of the saltiness.
- Store leftover salad components (kale, asparagus, hazelnuts) separately and combine just before serving to maintain freshness and prevent wilting.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 5
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
What is Iberico ham?
A dry-cured ham from Spain, made from black Iberian pigs. It is rich, nutty, and expensive. Prosciutto is the most common substitute. Serrano ham also works. You want a thin, dry-cured ham that tears into pieces.
Can I use a different cheese?
Ricotta is soft and mild in this salad. Goat cheese crumbled over the top works well. Fresh mozzarella torn into small pieces is another option. Avoid hard cheeses that overpower the other ingredients.
Can I make this ahead?
Massage the kale up to a day ahead and refrigerate. Add the ham, ricotta, asparagus, hazelnuts, and dressing just before serving. The kale holds up better than most salad greens.
