Looking to elevate your salad game? Dive into the vibrant world of Spanish cuisine with our Kale Salad featuring the luxurious flavors of Iberico Ham, creamy Ricotta, tender Asparagus, and crunchy Hazelnuts. This dish is not just a salad; it’s a culinary experience that combines freshness and richness in every bite. Perfect for a light lunch or an impressive side at dinner, this recipe is quick to prepare, taking only 25 minutes from start to finish. Get ready to tantalize your taste buds and impress your guests with this delightful medley of textures and flavors!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- Kale
- Iberico Ham
- Ricotta Cheese
- Asparagus
- Hazelnuts
- Olive Oil
- Lemon Juice
- Salt
- Pepper
Instructions
- Begin by preparing the ingredients. Rinse the kale thoroughly under cold water to remove any dirt or grit. Pat dry with a clean kitchen towel or use a salad spinner to remove excess moisture.
- Remove the tough stems from the kale leaves and tear the leaves into bite-sized pieces. Place the kale in a large mixing bowl.
- Next, prepare the asparagus. Trim the woody ends off the asparagus spears and cut them into 2-inch pieces. Bring a pot of salted water to a boil and blanch the asparagus pieces for about 2-3 minutes until they are bright green and tender-crisp.
- Immediately transfer the blanched asparagus to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
- In a small skillet over medium heat, toast the hazelnuts for about 5-7 minutes, stirring frequently until they are golden brown and fragrant. Be careful not to burn them. Once toasted, remove from heat and let them cool before roughly chopping.
- In a separate bowl, prepare the dressing by whisking together olive oil, lemon juice, salt, and pepper to taste. Adjust the acidity and seasoning according to your preference.
- In the bowl with the kale, add the blanched asparagus, chopped hazelnuts, and a generous amount of the dressing. Toss everything together until the kale and asparagus are well coated.
- To serve, plate the kale salad and top it with slices of Iberico ham and dollops of ricotta cheese. Drizzle a little more olive oil on top if desired, and finish with a sprinkle of salt and pepper.
- Enjoy your Kale Salad with Iberico Ham, Ricotta, Asparagus, and Hazelnuts as a refreshing and nutritious dish!
Tips
- Choose Fresh Ingredients: Opt for the freshest kale, asparagus, and high-quality Iberico ham to enhance the flavors of your salad. Seasonal produce will make a noticeable difference!
- Perfectly Blanch Asparagus: To achieve that bright green color and retain the asparagus's crispness, make sure to plunge the blanched pieces into ice water immediately after cooking.
- Toast Hazelnuts Carefully: Keep an eye on your hazelnuts while toasting; they can go from golden to burnt quickly. Stir frequently and remove them from the heat as soon as they become fragrant.
- Customize Your Dressing: Feel free to tweak the dressing by adding a splash of balsamic vinegar for extra depth or a pinch of garlic powder for a little kick.
- Layer Your Ingredients: When plating, consider layering the kale, asparagus, and toppings for a visually stunning presentation. This not only looks appealing but also ensures every bite has a bit of everything!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 18g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 40mg
