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–+ servings
A plate of kale, apple, and pecorino salad with crispy prosciutto and balsamic drizzle on a rustic wooden table. The salad features fresh kale leaves, thinly sliced apples, shaved pecorino cheese, and crispy prosciutto, with a balsamic drizzle. A serving fork lifts a portion to showcase the fresh ingredients. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Kale, Apple, Pecorino Salad With Crispy Prosciutto And Balsamic Drizzle

Portions:4
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Ingrediënten

  • 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
  • ¾ c. shaved Pecorino Romano divided
  • 1 large gala apple thinly sliced on mandoline
  • balsamic vinegar for drizzling

Instructies

  • Preheat oven to 375° and line sheet pan with parchment paper.
  • Place prosciutto in a single layer and bake until crisp, 15.
  • In a large bowl, massage kale with oil and lemon juice using your hands.
  • Season with lemon zest, sea salt, and pepper.
  • .
  • Using a vegetable peeler, shave 1/2 cup Pecorino Romano over salad and gently fold in cheese and apples.
  • Transfer 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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Recipe Category Fruit / Pork / Salad / Vegetables
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