Description
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.
Ingredients
Scale
- 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
- 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 1inch 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 dress salad leaves with the asparagus, little balls of ricotta, asparagus and the hazelnuts.
- Serve immediately.
- Category: Main, Side