Saturday, 22 March 2014

Warm Kale & Artichoke Salad with toasted almonds

Kale salad
Kale, artichoke salad tossed in anchovies and toasted almonds

Green leafy kale salad bursting with flavour and crunch...

It is early spring and the days have just started to get warmer, but there is still a noticeable chill in the air.  Today, I feel like a salad that is full of leafy green goodness that is warm, comforting and full of flavour and texture.  And I have just the thing, for kale, pan-fried, is seriously tasty, and even more so, when combined with the bold saltiness of anchovies, flavourful artichokes and crunchy toasted flaked almonds.  

Warm Kale & Artichoke salad with toasted almonds

Serves 2 as a main


200g kale (curly), shredded
50g rocket
handful of flaked almonds
pinch of five spice powder
1 tablespoon extra virgin olive oil

for the dressing:
6 anchovies, chopped
1/2 tablespoon extra virgin olive oil
squeeze of lemon juice

Serve with:
6 quartered marinated artichoke hearts
few slices of parma ham

sea salt & fresh ground black pepper


1. In a frying pan over a moderate heat, dry fry flaked almonds with the five spice powder and pinch of sea salt, until lightly toasted.  Remove and set aside.

2. Heat oil in the same pan, then add the kale and cook for 2-3 minutes, adding water (half a tablespoon at a time) to prevent it from burning.

3. Into a salad bowl, add dressing ingredients.  Add cooked kale and rocket and toss though.  Season with salt and pepper.

4. Arrange salad, artichokes and parma ham onto serving platter.  Sprinkle over the almonds.

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