Tapas Days and Nights: Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing

Tapas Days and Nights: Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing

Tapas Days and Nights: Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing

Tapas Days and Nights:

Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing

Tapas Days and Nights: Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing

Tapas Days and Nights: Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing

What a disappointing summer, just as I was getting into the swing of things, getting the sun loungers out, cleaning the barbecue, packing away all of my winter clothes and liberating my t-shirts, we are back to cool, dully and very grey days. I had a Tapas evening planned on Sunday, but Tapas weather it was not; however, not to be deterred I carried on anyway, and Malcolm and I enjoyed a lovely Spanish meal inside (at the kitchen table) instead of outside on the terrace. The meal was a new recipe I created, all based around some AMAZING chorizo I was sent from the lovely people at Jamoteca, Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing.

Tapas Days and Nights: Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing

Tapas Days and Nights: Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing

I wasn’t just sent chorizo, the lovely people at Jamoteca also sent me some Paleta, Caña de Lomo and some of their delicious Jamón too. We have enjoyed some of the Jamón already, with Manchego cheese and some Membrillo I made last year – Elizabethan Quince Cheese ~ Membrillo. I am a BIG lover of all Spanish hams and charcuterie and Jamoteca is a well-respected name, with some quality products. Their chorizo was simply delicious and although we loved it in this salad recipe, it was just as tasty when eaten by itself with a glass of sherry and some Spanish olives.

Tapas Days and Nights: Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing

Tapas Days and Nights: Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing

I am really pleased with my new salad recipe, as this salad would be perfect for all seasons; it’s robust and rustic enough to be served throughout the cooler months as well as summer. I love cabbage, chard and kale, and although the temptation was to steam this first before I served it, the “stir-fry” method was much better, as you infuse the kale with the olive oil and fresh garlic. The toasted (pan-fried) almonds made for a lovely nutty texture, and the cheese added that essential saltiness to the overall flavours. It goes without saying that the chorizo was sublime with this salad –  the overall taste was a sophisticated meld of smoky meat and salty cheese with iron rich leaves.

Tapas Days and Nights: Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing

Tapas Days and Nights: Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing

All that is needed to serve with this Spanish style salad are a few olives and that essential glass of sherry, preferably dry and chilled, such as a fino. Sunshine would be good too, but in the absence of that, just pour yourself an extra glass of sherry, why not! My new recipe is shared below, and if you are a vegetarian, why not make this and just add more Manchego cheese.….and have more sherry too! This recipe is part of my weekly meal plan, that I will be sharing later, so do pop back to see what I have up my culinary sleeve for the week ahead! Have a great start to the working week, and see you soon, Karen 

Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing

Tapas Days and Nights: Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing

Disclaimer: I received some meat products from Jamoteca free of charge for review; all of the opinions and views expressed in this post are mine and I was not asked or paid to write this post. Karen 

Tapas Days and Nights: Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing

Tapas Days and Nights: Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing

Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing

Serves 2 to 4 people as main meal or appetiser
Prep time 10 minutes
Meal type Appetizer, Lunch, Main Dish, Salad, Side Dish, Snack, Starter
Misc Gourmet, Pre-preparable, Serve Cold, Serve Hot
Occasion Barbecue, Casual Party, Christmas, Easter, Formal Party, Valentines day
Region Spanish
By author Karen S Burns-Booth
A rustic and very tasty kale salad with chorizo, almonds and Manchego cheese; the salad is brought together with a final Spanish flourish in the form of some sherry salad dressing. This salad is best served warm, but it can also be served cold if you wish.

Ingredients

  • 1 tablespoon olive oil
  • 200g chopped curly kale
  • 2 cloves garlic (peeled and finely chopped)
  • 50g sliced chorizo (I used Joselito sliced chorizo)
  • 50g amonds (toasted in a dry pan for a few minutes to brown them slightly)
  • Manchego cheese (shaved to garnish the salad)
  • salt and black pepper (to taste)

Sherry Dressing

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon of dry Fino sherry
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon Dijon mustard

Note

A rustic and very tasty kale salad with chorizo, almonds and Manchego cheese; the salad is brought together with a final Spanish flourish in the form of some sherry salad dressing. This salad is best served warm, but it can also be served cold if you wish. Perfect for picnics, as once the kale is cooked the salad travels well, just make sure you dress it JUST before serving it to keep the leaves crunchy.

Directions

Step 1 Heat a large wok or saute pan over a high heat and add the olive oil; heat until the oil is hot and then turn the heat down to low. Add the garlic and chopped curly kale, place a lid on the pan and cook for 3 to 5 minutes, moving the pan around all the time to toss the ingredients inside.
Step 2 Take the lid off and test the kale after 5 minutes; it should be soft (cooked) but still retain a crunch. Continue to cook with the lid off until the kale is cooked to your liking. Season to taste with salt and lots of freshly ground black pepper and share between 2 (main meal) or 4 (starter) plates.
Step 3 Arrange the chorizo slices over the top then scatter the toasted (pan-fried) almonds over the top and dress with the sherry dressing. Finish off by adding some shavings of Manchego cheese, or Parmesan cheese if you prefer.
Step 4 Sherry Dressing: Place all of the dressing ingredients in a jar or bottle and shake vigorously, so it is amalgamated. Shake again before pouring over the salad.
Tapas Days and Nights: Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing

Tapas Days and Nights: Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing

Jamoteca

 I am entering this recipe into Mrs M’s Recipe Link Party (June ’13)

Comments

  1. says

    oooh, yes, you set a wonderful scene… I adore these hams, they’re so entirely gorgeous aren’t they? And such amazing quality too… beautiful salad, very very evocative x

    • says

      Merci Anneli! We often pop down to Tapas Country, as it is only (I say ONLY) a 5 hr drive from the Charente Maritime! Enjoy your time on the Tapas Isles though……Karen

  2. says

    I love chorizo. I’ve never seen this brand over here in Australia though; I’m guessing it’s not imported this far :( Anyway, at least I can try your gorgeous salad! I’ve made a very similar one but I’ve only used balsamic as a dressing. I love the idea of the sherry… I’ll give this a go very soon. Thanks Karen! x

  3. says

    I know how you feel Karen. I feel like summer has been snatched away from me and I want it back! Lovely tapas, nothing like chorizo to bring the sunshine.

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