Recipe information
Ingredients for - Kale, Apple, Pecorino Salad with Crispy Prosciutto and Balsamic Drizzle
1. 4 oz. thinly sliced prosciutto -
2. 1 lb. kale, chopped -
8. 3/4 c. shaved Pecorino Romano, divided -
9. 1 large gala apple, thinly sliced on mandoline -
10. balsamic vinegar, for drizzling -
How to cook deliciously - Kale, Apple, Pecorino Salad with Crispy Prosciutto and Balsamic Drizzle
1. Stage
Preheat oven to 375° and line sheet pan with parchment paper. Place prosciutto in a single layer and bake until crisp, 15 minutes.
2. Stage
In a large bowl, massage kale with oil and lemon juice using your hands. Season with lemon zest, sea salt, and pepper.
3. Stage
Using a vegetable peeler, shave 1/2 cup Pecorino Romano over salad and gently fold in cheese and apples.
4. Stage
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.
