Kale, Apple, Pecorino Salad With Crispy Prosciutto And Balsamic Drizzle
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 c. shaved Pecorino Romano divided
- 1 large gala apple thinly sliced on mandoline
- balsamic vinegar for drizzling
Instructions
- 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.