Salad > Vegetable Salads > Kale Salads

Fenalår and Kale Salad Recipe

Ingredients with Measurements:
- 1 lb Fenalår (Norwegian cured lamb leg)
- 6 cups chopped kale
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp honey
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Place the Fenalår in a baking dish and bake for 20-25 minutes until heated through.
3. Remove the Fenalår from the oven and let it cool for a few minutes.
4. In a large bowl, combine the chopped kale, cherry tomatoes, crumbled feta cheese, chopped red onion, and chopped fresh parsley.
5. In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper.
6. Pour the dressing over the salad and toss to combine.
7. Slice the Fenalår and serve it alongside the kale salad.


- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories: 390
- Fat: 28g
- Carbohydrates: 15g
- Protein: 20g
- Fiber: 2g

Substitutions for ingredients:
- Fenalår can be substituted with prosciutto or other cured meats.
- Kale can be substituted with spinach or mixed greens.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Red onion can be substituted with shallots or green onions.

Variations:
- Add sliced avocado or roasted sweet potatoes to the salad for extra flavor and nutrition.
- Use a different type of vinegar, such as balsamic or apple cider vinegar, for a different flavor profile.
- Add some chopped nuts, such as almonds or walnuts, for extra crunch.

Tips and tricks:
- Make sure to massage the kale with a bit of olive oil and salt before adding the other ingredients to help soften it.
- Let the Fenalår cool for a few minutes before slicing to make it easier to handle.
- Use a sharp knife to slice the Fenalår thinly.

Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the Fenalår in the oven at 350°F for 5-10 minutes until heated through.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Arrange the sliced Fenalår on a platter or on top of the salad.

Garnishes:
- Garnish the salad with some extra chopped parsley or a sprinkle of paprika.

Pairings:
- Serve this salad with a glass of white wine or a light beer.

Suggested side dishes:
- Serve this salad with some crusty bread or roasted vegetables.

Troubleshooting advice:
- If the kale is too tough, try massaging it with a bit more olive oil and salt.
- If the dressing is too tart, add a bit more honey to balance it out.

Food safety advice:
- Make sure to cook the Fenalår to the appropriate temperature to ensure it is safe to eat.

Food history:
- Fenalår is a traditional Norwegian cured lamb leg that has been enjoyed for centuries.

Flavor profiles:
- This salad has a mix of salty, sweet, and tangy flavors from the Fenalår, feta cheese, cherry tomatoes, and dressing.

Serving suggestions:
- Serve this salad as a light lunch or dinner.

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Region: Norwegian

Taste: Tangy, Savory, Herbal, Citrusy