Recipe by Rachael Ray
2 medium bunches Tuscan kale, center stems removed and leaves sliced crosswise into 1/2-inch ribbons (9 to 10 cups)
1 lemon, juiced (about 1/4 cup)
About 3 tbsp. sherry vinegar
1 shallot, chopped
1 large clove garlic, grated or chopped
1 tsp. dried thyme; or 1 tbsp. fresh thyme, chopped
About 1 tbsp. Dijon mustard
1 rounded tbsp. honey
About 1/3 cup EVOO
1 lb. Spanish chorizo, casings removed if needed and meat coarsely crumbled or chopped
1 leek—trimmed of tough dark-green tops, halved lengthwise, and sliced 1/4 inch thick
1 can (about 15 oz.) chickpeas, drained and patted dry
1/2 cup smoked regular or Marcona almonds
2 oz. Manchego cheese, shaved with a vegetable peeler (about 1/2 cup)
1. Place the kale in a large bowl. Add the lemon juice; season with salt. Using your hands, massage the kale until softened, about 2 minutes.
2. In a small bowl, whisk the vinegar, shallot, garlic, and thyme; season with salt. Let stand for 10 minutes. Whisk in the Dijon and honey, then the EVOO. Season the dressing with pepper.
3. Heat a large skillet over medium-high. Add the chorizo. Cook until the fat begins to render, about 2 minutes. Add the leek and chickpeas. Stir until the leek softens and the chickpeas crisp up a bit, 3 to 4 minutes.
4. Mix the dressing, almonds, and cheese into the salad. Top with the chickpeas, leek, and chorizo.