- 2 large eggs
- Kosher salt
- 1 large bunch kale (12 to 14 ounces), center nibs and tough stems removed, leaves finely shredded
- 1 tablespoon sherry vinegar
- 1/2 teaspoon smoked paprika (pimenton de la Vera)
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1/3 cup sliced almonds, toasted
Put the eggs in a small saucepan with cold water to cover. Place over medium-high heat and bring to a boil. Remove the pan from the heat, cover, and let stand for 10 minutes. Drain the eggs and then peel them. (You can cook the eggs a day ahead. Keep them covered in the refrigerator.) Chop the hard-boiled eggs into small pieces and toss them with a large pinch of salt.
Put the kale in a salad bowl. In a small bowl, whisk together the vinegar, smoked paprika, 1/4 teaspoon salt, and the pepper. Add the oil and whisk to combine.
Drizzle the dressing over the kale, then, using your fingertips or tongs, toss together the kale and dressing. Spend a few minutes thoroughly working the dressing into the leaves. (At this point, you can cover and refrigerate the salad for up to 4 hours before serving.) Add the almonds and eggs and toss once more. Taste and adjust the seasoning with salt and pepper if needed, then serve.
Variation: To keep with the Spanish theme, shave some aged Manchego cheese over the salad. For a vegan version, omit the egg and add about 2/3 cup roasted red bell pepper strips (jarred is fine; pat them dry) and a few tablespoons golden raisins along with the almonds.
Toasted Nuts: Put the nuts in a small frying pan and toast them over medium-low heat, stirring frequently, for 5 to 10 minutes, until golden brown and fragrant. Or, spread them on a rimmed baking sheet and toast them in a 350°F oven for 5 to 10 minutes. Either way, keep a close eye on the nuts to make sure they don’t burn. Toasted nuts will keep in an airtight container at room temperature for several days.
Reprinted with permission from Brassicas by Laura B. Russell (Ten Speed Press, © 2014). Photo credit: Sang An.