Kale, Apple, Pecorino Salad with Crispy Prosciutto and Balsamic Drizzle
By Judy Kim

Yields:
4
Prep Time:
15 mins
Total Time:
30 mins
Can we always top our salads with meat and cheese, please?
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Ingredients
- 4 oz. thinly sliced prosciutto
- 1 lb. kale, chopped
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. lemon juice
- 1 tsp. lemon zest
- Maldon sea salt
- Freshly ground black pepper
- 3/4 cup shaved Pecorino Romano, divided
- 1 large gala apple, thinly sliced on mandoline
- balsamic vinegar, for drizzling
Directions
- Step 1Preheat oven to 375° and line sheet pan with parchment paper. Place prosciutto in a single layer and bake until crisp, 15 minutes.
- Step 2In a large bowl, massage kale with oil and lemon juice using your hands. Season with lemon zest, sea salt, and pepper.
- Step 3Using a vegetable peeler, shave 1/2 cup Pecorino Romano over salad and gently fold in cheese and apples.
- Step 4Transfer salad to platter. Break up prosciutto pieces by hand and crumble on top of salad. Finish with pepper and remaining 1/4 cup Pecorino; drizzle with balsamic vinegar.
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