Yields: 0


10-28-14 great, well the ham steak was sort of a ham steak but the salad was great, i guess kale really needs it's massage!!!
24 ounce Ham Steak
1/4 cup Cider Vinegar
2 teaspoons Dijon Mustard
1 Clove Garlic (Grated)
1/2 cup Olive Oil (plus more)
4 cups Kale Leaves (Finely Chiffonade)
15 .5 ounces Black Eyed Peas (Drained & Rinsed)
1/2 Red Onion (rings, thinly sliced on a mandolin)
Kosher Salt
Freshly Ground Black Pepper
2 pats Butter
In a medium-mixing bowl whisk together the Vinegar, Mustard, Garlic, half a teaspoon of Salt and Freshly Ground Black Pepper. Slowly whisk in the Olive Oil then set the Vinaigrette aside.
Make a slit in the center of each Ham Steak to ensure that it stays flat during cooking, allowing an even sear. Blot the Ham Steaks with paper towels to get rid of some of the moisture. Season both sides with Pepper.
Preheat a sauté pan over medium high heat. When the pan is hot, add a drizzle of Olive Oil followed by the Ham Steak. Cook for about 2 minutes per side until golden brown and slightly charred. Add the Butter halfway through cooking and baste the Ham with the Melted Butter and a couple tablespoons of Vinaigrette.
Meanwhile, add the Kale to a mixing bowl. Massage the Kale with a drizzle of Olive Oil and a sprinkle of Salt, for at least 2 minutes, breaking down the leaves and wilting them slightly. Next add the Black Eyed Peas and Red Onion. Dress with some of the Vinaigrette. Mix well and season to taste.

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