Description
Crisp kale gets a flavor boost from salty Iberico ham, creamy ricotta, and crunchy hazelnuts. A perfect light lunch or dinner.
Ingredients
Units
- 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