Description
My go-to kale parmesan salad that I’ve been making on repeat for years! Topped with crispy prosciutto, toasted pine nuts and massaged with a lemony dressing.
Ingredients
Units
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- 6 slices prosciutto
- 1/4 cup extra virgin olive oil
- 3 tbsp pine nuts
- 2 tbsp lemon juice
- 1/4 cup finely grated parmesan
- 1/4 to 1/2 tsp chili flakes (depending on preference)
- 1/4 tsp kosher salt
- 1 bunch lacinato kale, thick stems removed, shredded into ribbons
- Lemon wedges for serving (optional)
- Extra parmesan, for garnish
Instructions
- Preheat the oven to 400℉ and line a baking sheet with parchment paper. Layer the prosciutto slices on the baking sheet and place in the oven for seven to nine minutes, until crispy. The time will depend on thickness of your slices, start checking after six minutes. Crumble with your hands and set aside.
- Heat a small skillet over medium-low heat. Pour in the olive oil and add the pine nuts. Cook, stirring often until just browned and toasted (about three to four minutes). Strain the olive oil into a jar to use for the dressing and set aside the pine nuts.
- Pour the lemon juice, 1/4 cup parmesan, chili flakes and salt into the reserved olive oil and mix together. Season with black pepper, to taste.
- Pour the kale into a large salad bowl and add the dressing. Mix well using your hands to massage the dressing in, until the kale is soft. Drizzle in more olive oil/lemon juice if needed.
- Top the kale with the crispy prosciutto, pine nuts and extra parmesan. Garnish with lemon wedges if using and season with more salt (or flaky salt) if needed.
Notes
Fresh parmesan is recommended rather than pre-shredded or packaged types, it makes a big difference in terms of taste in this salad.