Kale salad with almonds & Serrano ham
This amazing recipe is perfect with tapas to bring a lighter touch to the meal.Ingredients
For the dressing
For the almonds
01.
Heat oven to 200C/180C fan/gas 6.
02.
Toss the shallots with the oil on a large non-stick baking tray. Roast for 10 mins, stirring halfway, until starting to soften and turn golden.
03.
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.
04.
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.
05.
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.
06.
Rip 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.
