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Kale Salad with Iberico Ham, Ricotta, Asparagus and Hazelnuts

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  • Author: Jess Lacey
  • Yield: 2 1x


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.


  • 1 bunch of kale (curly or otherwise)
  • 4 slices Iberico ham
  • 34 tablespoons of ricotta
  • 1 bunch asparagus
  • 50g hazelnuts, chopped
  • 1 quantity of Secret salad dressing
  • Olive oil


  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.
  • Category: Main, Side
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