Darwin Café Copycat Kale Salad
A delicious kale salad, perfect for a healthy dinner, lunch or side salad.
Servings: 4 side salads
Ingredients
- 1 large bunch kale Lacinato kale or red kale, washed and dried well
- 5 slices prosciutto crisped (optional)
- ½ tsp sea salt
- ½ lemon zest and juice
- 2 tbsp olive oil
- 1 clove garlic grated
- 1 – 2 tablespoons aged balsamic or balsamic glaze
- Freshly grated parmesan cheese
Instructions
- If crisping prosciutto: bake on a cookie sheet lined with parchment paper or Silpat mat in a 400-degree oven, 8-10 minutes or until crisp. Once done place on a paper towel to cool, prosciutto will crisp further as it cools.
- Place dried kale in a mixing bowl with ½ tsp salt. Massage kale with salt until it breaks down a bit but is not soggy.
- Dress salad with lemon juice, lemon zest, garlic, and olive oil directly on top of the greens. Toss well and massage a bit more to combine, use your hands! Taste and adjust dressing and seasoning as desired. Drizzle with balsamic.
- Break crisp prosciutto into pieces and top salad with them. Grate parmesan directly over the salad until it is covered in a soft blanket of cheese.
Notes
If baking the prosciutto: You may break it into pieces either before or after baking. I prefer after since it will be crisp and is easy to break or crumble.