Stunningly tasty warm salad dish.
Ingredients - 5 portions approx
1 red onion, sliced
2 tsp vegetable oil
200g kale, large stalks removed, leaves roughly torn
1 tin anchovies
3 celery sticks, thinly sliced on an angle
of Manchego cheese, to serve (optional)
For the dressing
2 tbsp sherry vinegar (other vinegar can be used, but the sherry vinegar gives such a good flavour)
2 tbsp extra virgin olive oil
2 tsp Dijon mustard
pinch of sugar
2 tbsp raisins
For the almonds
2 tbsp whole blanched almonds (flaked can be used)
½ tsp vegetable oil
good pinch of sweet smoked paprika
Heat oven to 200C/180C fan/gas 6.
Toss the red onion with 1 tsp oil on a large non-stick baking tray. Roast for 10 mins, stirring halfway, until starting to soften and turn golden here and
In a large bowl, whisk the vinegar, oil, mustard, sugar and some seasoning together to make the dressing, then tip in the raisins and leave to soak.
In a smaller roasting tin, toss the almonds, oil, paprika and a pinch of sea salt.
Rub the kale all over with 1 tsp vegetable oil and some seasoning.
Remove the onion tray from the oven, mix in the kale and celery (it’s fine if it mounds a bit), then return the tray to the oven and put the almonds on the shelf below. Roast
for 7 mins, giving the kale a turn halfway through, until crisp in some places, wilted in others.
Chop the anchovies. Tip the kale, onion and celery into the dressing bowl, make sure it coats the kale well, then mound on to a plate/bowl, top with the
anchovies scatter with the almonds and the cheese, if using.
vegetables like broccoli, cauliflower, courgettes, aubergine could be used for this. The anchovies can be omitted as well if desired. The original recipe used Serano ham and not anchivies. Both work really well, it just depends on your personal