Kale salad with olives, gherkins, walnuts and egg

Ingredients for 4 servings:

• 1 m.-large kale
• ½ jar gherkins, sweet and sour pickled
• 20 olives, black, finely chopped
• 2 eggs, boiled
• 200 g roast pork
• 150 g walnuts
• ½ cup sour cream
• ½ cup olive oil
• 1 pinch(s) of pepper
• 1 tbsp, leveled salt
• 1 lemon(s), the juice
• some olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Delicious salad to fill you up

Clean the kale by removing the leaves (removing the outer, very tough leaves). Remove the ribs from each leaf and cut into fine strips. Mix 1/2 cup olive oil with 1 level tablespoon of salt, pour over the chopped kale, knead lightly, and let it sit for about 45 minutes. Finely chop the gherkins, eggs, roast pork, walnuts, and olives (I sometimes just use a food processor) and add everything to the marinated kale. Mix well. Mix a cup of sour cream, a little olive oil, lemon juice, freshly ground pepper, and a little to no salt (!) together to make a salad dressing. Pour this over the salad. Mix everything well and let it sit for about 30 minutes until ready to serve.