Cavolo Nero, Chorizo, Preserved Lemon with Smoked Almonds and Ranch
This is the loveliest throw-together salad that hits in all the right places. Hearty green leaves, pops of lemon, a hit of spice and the creamy, herbaceous goodness of the ranch.
Ingredients 13
1 tbsp olive oil
3 chorizo sausages, skin removed, meat roughly chopped
3 cloves garlic, peeled, finely chopped
Pinch sweet smoked paprika
600 g cavolo nero (Tuscan kale), leaves picked, stems discarded
60 ml water
salt, to season
black pepper, freshly ground, to season
1⁄2 preserved lemon, small, pips discarded, skin and flesh roughly chopped
1 tbsp lemon juice
185 ml Ultimate ranch dressing, or sufficient to dress the salad, see my recipe
115 g smoked almond, roughly chopped
1 ‒ 2 avocados, stone removed, sliced
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Method 6
Add the to a frying pan over medium heat. Once hot, add the and fry for 3–5 minutes or until golden and charred in spots and some of the red-hued oil has released from the sausage.
Add the and cook until just starting to brown. Add the , stirring to coat, then remove the and garlic from the pan.
Add the to the pan, in a few batches to give each a moment to cook before all has been added. Add the and season very generously with salt and freshly ground black pepper — the leaves should just be beginning to wilt down. Stir-fry for 1–2 minutes until the liquid has evaporated but the leaves still retain some bite.
Return the and to the pan with the and . Stir to combine.
Turn into a large bowl and add the and , folding through to combine.
Add the and toss again very gently to combine. Divide among bowls or add to a large serving platter. Season again with salt and pepper and serve.
Katrina Meynink's tips
Vego hack: Skip the chorizo for a vegetarian version and follow the substitutes for Ultimate ranch dressing (see my recipe).
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Notes
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