- 2 large eggs
- Kosher salt
- 1 large bunch kale (12 to 14 ounces), center ribs and tough stems removed, leaves finely shredded
- 1 tablespoon sherry vinegar
- 1/2 teaspoon smoked paprika (pimentón de la Vera)
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1/3 cup sliced almonds, toasted
- Put the eggs in a small saucepan with cold water to cover. Place over medium-high heat and bring to a boil.
- Remove the pan from the heat, cover, and let stand for 10 minutes.
- Drain the eggs and then peel them. (You can cook the eggs a day ahead. Keep them covered in the refrigerator.)
- Chop the hard-boiled eggs into small pieces and toss them with a large pinch of salt.
- Put the kale in a salad bowl.
- In a small bowl, whisk together the vinegar, smoked paprika, 1/4 teaspoon salt, and the pepper. Add the oil and whisk to combine.
- Drizzle the dressing over the kale, then, using your fingertips or tongs, toss together the kale and dressing. Spend a few minutes thoroughly working the dressing into the leaves. (At this point, you can cover and refrigerate the salad for up to 4 hours before serving.)
- Add the almonds and eggs and toss once more. Taste and adjust the seasoning with salt and pepper if needed, then serve.
Variation: To keep with the Spanish theme, shave some aged Manchego cheese over the salad. For a vegan version, omit the egg and add about 2/3 cup roasted red bell pepper strips (jarred is fine; pat them dry) and a few tablespoons golden raisins along with the almonds.
Toasted Nuts: Put the nuts in a small frying pan and toast them over medium-low heat, stirring frequently, for 5 to 10 minutes, until golden brown and fragrant. Or, spread them on a rimmed baking sheet and toast them in a 350 degree F oven for 5 to 10 minutes. Either way, keep a close eye on the nuts to make sure they don’t burn. Toasted nuts will keep in an airtight container at room temperature for several days.
More from Brassicas:• Roasted Broccolini Recipe with Mushrooms • Grilled Baby Bok Choy Recipe with Miso Butter • Mizuna Salad Recipe with Cumin-Roasted Cauliflower • Charred Brussels Sprouts Recipe with Pancetta and Fig Glaze • White Pizza Recipe with Arugula and Prosciutto
Reprinted with permission from Brassicas: Cooking the World’s Healthiest Vegetables by Laura B. Russell and published by Ten Speed Press, 2014. Buy this book from our store: Brassicas.
Brassicas (Ten Speed Press, 2014), by Laura B. Russell, reveals the beauty and bounty of the world’s healthiest vegetables in a diverse range of recipes, including simple sides and salads, breakfast dishes, soups, snacks and even smoothies. Each chapter is devoted to a single vegetable or class of brassicas, with key information on selection, preparation and nutrition followed by recipes that capture the best flavors each has to offer, so even a beginner can feel confident in the kitchen. The following recipe is from chapter 1, “Kale.”
You can purchase this book from the GRIT store: Brassicas.
Raw Kale Salad Recipe with Almonds and Egg
Over the past few years, raw kale salads have become one of my favorite foods, making it difficult to narrow down which recipes to share. One reason I like them so much is because they take well to all kinds of tasty additions, such as fruits (grapes, dates, figs, pomegranate seeds), nuts (pine nuts, walnuts, almonds, pecans), diced avocado, roasted bell pepper, and aged or salty cheese (goat, feta, Parmesan, pecorino). This salad is particularly straightforward: thinly sliced kale is combined with a Spanish-inspired dressing made from smoked paprika and sherry vinegar and then garnished with chopped egg and toasted almonds. Serve it alone as a simple lunch, or offer it as a side dish to skewers of garlicky grilled shrimp for supper. For an added, albeit expensive, Spanish touch, use Marcona almonds.