Easy Kale Salad Recipe with Marcona Almonds, Manchego, & Aleppo Pepper
User Reviews
5
-
Prep Time
10 mins
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Total Time
10 mins
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Servings
6
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Calories
339 kcal
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Cuisine
Mediterranean, American, International
Easy Kale Salad Recipe with Marcona Almonds, Manchego, & Aleppo Pepper
Description
The Easy Kale Salad features fresh curly kale massaged gently with a zesty vinaigrette made from olive oil infused with smashed garlic and Aleppo pepper, combined with lemon juice and sea salt. This process softens the kale, making it tender without losing its vibrant color or bite.
Golden raisins are softened in hot water to offer a sweet contrast to the savory elements. Marcona almonds contribute a nutty crunch, while finely grated Manchego cheese adds a rich, slightly tangy note. A sprinkle of Aleppo pepper enhances the salad with subtle heat.
The salad is topped with a panko crouton crumble sautéed with minced garlic and olive oil, adding a crisp texture complementing the tender greens. Hard-boiled chopped egg brought together with some dressing lends additional richness and protein.
This combination creates a balanced salad with varied textures and flavors suitable as a light meal or a side dish to complement richer mains.
Ingredients
Garlic-Infused Lemon Vinaigrette
- ⅓ cup olive oil
- 4 cloves garlic peeled and smashed
- ½ teaspoon Aleppo pepper pepper
- lemon juice of ½ lemon
- pinch salt sea salt
Panko Crouton Crumble
- ¼ cup panko
- 1 clove garlic minced
- pinch salt sea salt
- 2 teaspoons olive oil
Kale Salad
- ¼ cup golden raisins
- ½ cup water hot
- 6 cups kale chopped or chiffonade, fresh curly
- ½ cup marcona almond roughly chopped
- 1 egg chopped, hard-boiled
- 1 cup manchego cheese finely grated
- pinch Aleppo pepper
Instructions
Garlic-Infused Lemon Vinaigrette
- In a small pan over medium-low heat, add the olive oil, smashed garlic, and aleppo pepper. Once hot, transfer to a small dish and let sit. When ready to finish the salad, strain the oil through a fine-mesh sieve to remove the garlic and aleppo pepper, then add the lemon juice and a pinch of salt and whisk well.
Panko Crouton Crumble
- In a small bowl, toss together the panko with the minced garlic, sea salt, and 2 teaspoons of olive oil. Wipe the pan from the vinaigrette clean and add the mixture, heating over medium until the panko is golden and crisp, stirring occasional to prevent burning. Transfer to a bowl and set aside.
Kale Salad
- Add the golden raisins to a bowl and top with the hot water. Let sit for 5 minutes then drain thoroughly.
- Add the kale to a large bowl, then drizzle with a tablespoon or two of the dressing. Gently massage the kale by hand until the leaves loosen and become tender. Add a couple more tablespoons of dressing, then add the golden raisins and marcona almonds. Toss well to combine then turn out onto a serving dish. Sprinkle with the hair-boiled egg, then top with the panko crumble and grated manchego cheese. Add more dressing as desired, then sprinkle with a pinch of aleppo pepper and serve immediately.
Notes
- Make extra panko crumble to enjoy its flavor and texture on its own.
- If forgetting to soak raisins, you can use them dry for a chewier texture.
- Massaging the kale is essential for tender leaves and improved texture.
- Optionally toss chopped hard-boiled egg with a little dressing before adding to the salad for better flavor integration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 12g | 24% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 51mg | 17% |
| Sodium | 175mg | 7% |
| Potassium | 461mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 6890IU | 138% |
| Vitamin C | 82mg | 91% |
| Calcium | 342mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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