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.
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.
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.
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
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