Baby Kale Salad with Chorizo, Manchego and Crispy Leeks
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 small shallot minced
  • ⅓ cup of olive oil (plus more for cooking leeks)
  • 2 teaspoons of dijon mustard
  • 3 tablespoons of champagne vinegar
  • 1 leek thinly sliced
  • 5 ounces of baby kale
  • 1 Spanish chorizo sausage sliced
  • 4 ounces of shaved manchego cheese
  • 1 stick of butter (you may not use it all)
  • couple of handfuls of flour
  • salt
  • pepper
  1. In mason jar combine shallot, olive oil, mustard and vinegar. Shake until emulsified and set aside
  2. Toss the flour with some salt and pepper
  3. Start by melting a few tablespoons of butter and toss the leeks in them. If the leeks don't get fully covered melt more butter and toss over. Transfer leeks to flour and toss till coated.
  4. Heat large skillet over medium heat. Once heated add a tablespoon or so of butter and a little olive oil. Swirl the pan and add the leeks and sauté until crisp. Drain on paper towel lined plate.
  5. Toss baby kale, chorizo and cheese together with dressing. Sprinkle crispy leeks over top and serve.
Recipe by Talia Bunting at