KALE, SPINACH, AND EGGS, WITH PARSLEY, RICOTTA SALATA, AND ALMOND PESTO.

KALE, SPINACH, AND EGGS, WITH PARSLEY, RICOTTA SALATA, AND ALMOND PESTO.

Here is my go-to winter salad. I love the taste of raw kale, and what a bonus that it’s super good for you! In the colder months I often like to buy kale because it lasts so much longer than salad vegetables do, and looks really great in a glass of water in the kitchen. In this recipe I’ve thrown together a quick lunch that is filling, nourishing, and can incorporate any leftover roast, marinated vegetables, or cured meat. I think salads are a great platform for recreating leftovers into delicious meals, and besides, some things taste better a few days after they’ve been cooked. Because this particular salad did not have any bold-flavoured ingredients, I made some pesto to bind the beautiful mess together (it was also a good way of using my sad-looking parsley).

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Kale, Spinach, and Eggs, with Parsley, Ricotta Salata, and Almond Pesto

You will need:
a bunch of kale (any variety you like)
a handful of baby spinach leaves
half a lemon
extra virgin olive oil
free range eggs (room temperature, and as many as you feel like)
salt and pepper

(For the Pesto)
a bunch of parsley
ricotta salata
a handful of almonds
extra virgin olive oil
salt
a clove of garlic

Make the pesto using the above ingredients according to my Pesto How To. Cut the ends off your kale and chop into 5mm shreds. Wash the kale and spinach well before drying in a salad spinner or the more old-school tea towel method. Place your eggs in a saucepan and cover with room temperature water before bringing to a boil on the stove. Once the water begins to boil, take off the heat, cover with a lid and leave for 4mins. Refresh in cold water to cool, then peel and set aside.

Place your kale and spinach in a large tossing bowl, then squeeze lemon, add olive oil, salt and pepper. The ratio for lemon to oil is usually 3 or 4 parts olive oil to 1 part lemon juice. Taste, and adjust with salt, oil, and lemon according to how you prefer the salad to taste. Serve in a bowl or large plate, halve your eggs and arrange them on top of the salad. Spoon some pesto onto your eggs, sprinkle a few flakes of salt, and drizzle some more extra virgin olive oil before digging in.

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