Kale Salad with Tangerines, Avocado and Crispy Country Ham

kale salad tangerine.jpg

WHENEVER I ASK PETER TO MAKE SALAD DRESSING, he reaches for a coffee mug instead of a bowl or jar, as I would do. He uses very little oil and whatever mustard he happens to pull from the refrigerator door: Dijon, yellow, honey or whole grain. His concoction is never quite the same, but it’s always delicious, particularly on this salad. A heavy hand with mustard goes great with the thin, crisped country ham.


Splash of olive oil
2 thin slices country ham
1 bunch curly purple or lacinato kale, stems removed and roughly chopped
3 tangerines, clementines or mandarin oranges, peeled and sliced into rounds
1 avocado, halved, pitted, skin removed and cubed
1/2 cup freshly grated Parmesan cheese
Sea salt and freshly ground black pepper
Peter’s Coffee Mug Dressing

 1. Heat the olive oil in a cast-iron skillet until sizzling hot. Add the ham and cook until crispy on both sides, about 2 minutes. Remove and place on a paper towel to drain.

2. Place the kale in a large bowl and gently squeeze with paper towels to remove any excess water and slightly bruise. Add the ham, tangerines, avocado and Parmesan and season with salt and pepper to taste. Drizzle the dressing over the top, toss to coat the salad and serve.

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