Kale Salad With Marcona Almonds And Sherry Vinaigrette Recipes

WARM KALE SALAD WITH ALMONDS & SERRANO HAM

Warm kale salad with almonds & Serrano ham image

This modern take on coleslaw and cold cuts makes a delicious starter or light main, with shallots, celery, and a sweet and tangy dressing

Provided by Jane Hornby

Categories Dinner, Lunch, Main course, Starter, Supper

Time 35m

Number Of Ingredients 14

Ingredients

2 banana shallots , sliced into rounds
2 tsp vegetable oil
200g kale , large stalks removed, leaves roughly torn
4-6 slices serrano ham or your choice of cured ham
3 celery sticks, thinly sliced on an angle
shavings of manchego cheese, to serve (optional)
2 tbsp sherry vinegar
2 tbsp extra virgin olive oil
2 tsp Dijon mustard
pinch of sugar
2 tbsp raisins
2 tbsp whole blanched almonds
½ tsp vegetable oil
good pinch of sweet smoked paprika

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the shallots with 1 tsp oil on a large non-stick baking tray. Separate the rings a little as you turn them in the oil. Roast for 10 mins, stirring halfway, until starting to soften and turn golden here and there.
In a large bowl, whisk the vinegar, oil, mustard, sugar and some seasoning together to make the dressing, then tip in the raisins and leave to soak. In a smaller roasting tin, toss the almonds, oil, paprika and a pinch of sea salt. Rub the kale all over with 1 tsp vegetable oil and some seasoning.
Remove the shallot tray from the oven, mix in the kale (it's fine if it mounds a bit), then return the tray to the oven and put the almonds on the shelf below. Roast for 7 mins, giving the kale a turn halfway through, until crisp in some places, wilted in others.
Ruffle the ham onto serving plates. Tip the kale, shallots and celery into the dressing bowl, make sure it coats the kale well, then mound on top of the ham and scatter with the almonds and the cheese, if using.

Nutrition Facts : Calories 320 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 1.6 milligram of sodium

KALE AND FRISEE SALAD WITH SHERRY VINAIGRETTE

Kale and Frisee Salad with Sherry Vinaigrette image

This kale-and-frisée salad provides a cleansing counterpoint to rich and creamy holiday favorites like mashed potatoes and gravy. Topping it off with celery, hazelnuts, and fried capers for flavor-packed crunch elevates the humble side salad to second-helping status.

Provided by Greg Lofts

Categories Food & Cooking Salad Recipes

Time 1h

Yield Serves 8 to 10

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
3 tablespoons capers, drained and patted dry
1/2 cup chopped roasted hazelnuts
1 celery heart (pale center stalks and leaves), chopped (about 1 cup)
1 1/2 teaspoons whole-grain or stone-ground mustard
2 tablespoons sherry vinegar
Kosher salt and freshly ground pepper
1 head frisée, coarsely chopped (about 4 cups)
1 small bunch lacinato kale, stems and center ribs removed, shredded (about 4 cups)

Steps:

Heat 2 tablespoons oil in a small skillet over medium-high. When oil shimmers, add capers. Cook, stirring a few times, until they swell and darken slightly, 1 1/2 to 2 minutes. Add hazelnuts and cook 1 minute more. Transfer mixture (with oil) to a small bowl. Let cool completely, then stir in celery.
Meanwhile, in a large bowl, whisk together mustard and vinegar. Gradually whisk in remaining 2 tablespoons oil to make the dressing; season with salt and pepper. Add frisée and kale, tossing to evenly coat; let stand at least 20 minutes and up to 1 hour. Top with caper mixture before serving.

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