The kale keeps on coming. A hearty salad for dinner is one way to tame it.
| 2 | shallots, sliced into rounds |
| 2t | vegetable oil |
| 1 bunch | kale, large stalks removed, leaves roughly torn |
| 4-6 slices | bresaola |
| 3 stalks | celery, thinly sliced on an angle |
| shaved Manchego (or Parm Reggiano) cheese, to serve | |
| 2t | whole hazelnuts, skinned |
| ½t | vegetable oil |
| good pinch of sweet smoked paprika |
Dressing
| 2 T | sherry vinegar |
| 2 T | extra virgin olive oil |
| 2 t | Dijon mustard |
| 2 T | raisins |
| salt and pepper |
In a large bowl, whisk the vinegar, oil, mustard and some seasoning together to make the dressing, then tip in the raisins and leave to soak. Rub the kale all over with vegetable oil. Season.
Heat oven to 375°F. Toss the shallots with 1t oil on a large baking pan. Separate the rings a little as you turn them in the oil. Roast for 10 mins, stirring halfway, until starting to soften and turn golden here and there.
Remove the shallot tray from the oven, mix in the kale, then return the tray to the oven.
Toss the hazelnuts with oil and paprika and put on a pan on the shelf below the kale/shallot mixture. Roast for 7 mins, giving the kale a turn halfway through, until crisp in some places, wilted in others.
Arrange the bresaola on serving plates. Toss the kale, shallots and celery with the dressing, mound on top and scatter hazelnuts and cheese over, if using.
Serves 4-6.