A seasonal alternative to a classic greens, kale is a great winter ingredient. Full of flavour and vibrant colour, kale is a great detox ingredient to experiment with for a main meal orto counterbalance heavy meals and sides. 177 Milk Street have come up with this thinly sliced kale salad recipe with smoked almonds and paprika breadcrumbs to serve alone or alongside your main meal.
2 shallots, peeled and thinly sliced
5 tablespoons of sherry vinegar
2 tablespoons of honey
8 tablespoons of olive oil
Ground black pepper
1 cup of smoked almonds
4 ounces of white bread
Fresh thyme leaves
1 tablespoon of paprika
2 bunches of lacinato kale, washed and spun dry
1 cup of fresh mint leaves, chopped
In a bowl, mix the shallots, vinegar and a pinch of salt, allow to sit for ten minutes. Add the honey, two thirds of the oil and half a teaspoon of pepper then set aside.
Process the almonds coarsely until chopped and place in a bowl. Pulse the breadcrumbs and add the thyme, remaining oil, paprika, half a teaspoon of salt and pepper. Process until well mixed and put in a skillet over a medium heat until crisp and browned.
Add the kale and mint to the bowl with the chopped almonds and massage until the kale is soft and dark. Add the dressing to the crumbs and toss to combine.