Over the past few years, raw kale salads have become one of my favorite foods, making it difficult to narrow down which recipes to share. One reason I like them so much is because they take well to all kinds of tasty additions, such as fruits (grapes, dates, figs, pomegranate seeds), nuts (pine nuts, walnuts, almonds, pecans), diced avocado, roasted bell pepper, and aged or salty cheese (goat, feta, Parmesan, pecorino).
This salad is particularly straightforward: thinly sliced kale is combined with a Spanish-inspired dressing made from smoked paprika and sherry vinegar and then garnished with chopped egg and toasted almonds.
Serve it alone as a simple lunch, or offer it as a side dish to skewers of garlicky grilled shrimp for supper. For an added, albeit expensive, Spanish touch, use Marcona almonds.
Smoky Kale Salad With Toasted Almonds & Egg